Savory Oatmeal with Roasted Squash, Egg, and Tahini
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Source: https://recipheon.com/en/recipes/breakfast/savory-oatmeal-with-roasted-squash-egg-and-tahini
About this recipe
Savory oatmeal with roasted squash, egg, and tahini is a filling breakfast with kale, pumpkin seeds, and a creamy sauce. Squash, apple, and kale give it a fall-and-winter feel, and the recipe takes about 40 minutes even though each step is straightforward. It is practical for a morning meal yet attractive enough for a weekend breakfast. This warm, contemporary vegetable breakfast is satisfying without requiring complicated ingredients.
Ingredients
Servings: 2
Oatmeal and Add-Ins
120 g rolled oats
250 ml water
250 ml milk
1 small Hokkaido squash (about 400 g after peeling and removing the seeds)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 handfuls kale (about 60 g), with tough stems removed
2 eggs
1 small apple
2 slices rye or spelt bread
2 tablespoons Greek yogurt
Sauce and Finishing
2 tablespoons tahini
1 tablespoon lemon juice
2 tablespoons warm water
1 teaspoon maple syrup or honey
1 tablespoon pumpkin seeds
1 teaspoon sesame seeds
1/2 teaspoon chili flakes (optional)
Steps
Preheat a conventional oven (no fan) to 200°C. Cut the squash into cubes, toss with the olive oil, half the salt, and the pepper, then spread it over a baking sheet. Roast for 20–25 minutes, until tender and lightly browned.
Bring 250 ml water and 250 ml milk to a boil in a saucepan, add the oats, and cook over low heat for 7–9 minutes, stirring regularly.
Tear the kale into smaller pieces, add it to the oatmeal, and cook for another 1 minute so it softens but retains its color. Remove from the heat, season with the remaining salt, cover, and let stand for 2 minutes; the oatmeal should be thick and creamy.
In a separate saucepan, cook the eggs for 6–7 minutes once the water reaches a boil if they are pasteurized and you want soft yolks; otherwise cook them until fully set. Transfer the eggs to cold water and peel.
Make a smooth, pourable sauce by stirring together the tahini, lemon juice, 2 tablespoons warm water, and maple syrup or honey.
Toast the bread slices and cut the apple into thin slices. Spread the Greek yogurt on the bread and arrange the apple on top.
Divide the oatmeal between two bowls. Top each with roasted squash, one halved egg, and one slice of bread. Drizzle with tahini sauce and sprinkle with pumpkin seeds, sesame seeds, and optional chili flakes.
Estimated nutrition
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