Eggs and bacon. Cereal. Pancakes and Waffles. Toast. Where’s the color? Breakfast doesn’t have to be so beige. I wanted to introduce a meal that starts your morning off with color and lots of plant based nutrients (as well as protein from eggs). This bowl is sure to please the taste buds and the body. It’s a combo of sweet and savory and can be a great option for other meal times too! (and bonus…you can turn one of the components into a side dish of its own for any meal)
2 Eggs – cooked how you like ’em (sunny side up is recommended)
1.5 cups Butternut Squash – cubed
Arugula – 1 large handful
Squeeze of Fresh Lemon
Salt & Pepper
1) Prepare Squash. Saute butternut squash in a pan in a heavy pan (preferably cast iron) on medium heat in avocado oil. Season with salt and pepper. Right as the they begin to soften (about 10-12 minutes) add a drizzle or two of maple syrup.
– If you have left over butternut squash, this would work wonderfully here! This way you’d just need to heat for a bit and add the maple syrup.
2 ) Prepare eggs you like them. (soft boiled or sunny side up work best for this dish). Then season with a dash of salt & pepper.
– To soft boil an egg, add eggs to pot of cold water, gently bring to a boil. Let boil for one minute. Turn heat to simmer and cover for 3 minutes.
3) While butternut squash and eggs are cooking, dress the arugula. Toss arugula in light olive oil and a small squeeze of lemon juice.
Once all three components are ready, layer bowl as follows: Greens, Squash, Eggs on top.