This really is a Show Stopper of a breakfast! Actually, I could eat this dish for lunch or dinner too. It's a great dish to impress your friends and family when you've got a bit more time in the morning to create these bowls of joy.
You can literally eat the whole squash, seeds and skin included. Ok, maybe not to stalk. The skin is packed full of micro-nutrients and fibre, and the seeds are high in protein and good fat, plus it minimises wastage of perfectly edible food - so why wouldn't you? Roasting the squash in the oven skin-side-up crisps up the skin a treat and rids that tough texture. I have also shown you how to roast the seeds, making them so crunchy and nutty, and there will be plenty left over to scatter over your salads, soups or cereal.
The buttery squash goes so well with the eggs. The toppings I've used gives a lovely combination of flavours, textures and nutritious goodness. The pomegranate gives it that lovely splash of pink, and with the lemon and balsamic glaze adds a lovely sweet and sour punch of flavour. Don't worry if you don't have all the ingredients. Anything goes really.
N.B. Timings may vary depending on your oven and the size of your squash.
1 whole squash, halved from the stalk down
2 tsp of olive oil
2 tsp za'atar seasoning, or a dried herb like oregano
A handful of Baby Spinach
Half an Avocado, diced
Wedge of Lemon
2 tbsp of Pomegranate Seeds
2 tbsp of roasted squash seeds
Preheat you oven to 200 degrees.
Start by scooping out the seeds from both halves of the squash and pull out the stringy bits of flesh. Mix in half the olive oil in with the seeds with a spinach of salt, and lay out the seeds on a baking tray. Use the rest of the olive oil to rub all over both halves of the squash's flesh inside and on the skin. Place in a square baking tray skin-side up. Place in the oven along with your seeds and roast for 10 minutes.
Give the seeds a good shake and a stir while leaving the squash baking in the oven. Roast for a further 10-15 minutes, or until the seeds have toasted and become rounded and crunchy (not chewy) to taste. Remove the seeds from the oven and set aside for later.
Continue roasting the squash for a further 10 minute. Remove from the oven and carefully turn your squash over. Prop each squash half in against one of the corners of the square baking dish so that the squash is level. Crack an egg in each half of the squash and adjust so that the egg is level. Sprinkle over the za'atar spices or whatever herb you are using, with a little salt and pepper. Return to the oven for 10 minutes.
Meanwhile take two cereal-size bowls and put a handful of baby spinach into each bowl and squeeze over the lemon juice. When your eggs are cooked, carefully placed the squash halves on top of your bed of spinach. Now scatter over the avocado, roasted squash seeds, and pomegranate. Finally, drizzle the Balsamic Glaze over your breakfast bowl.
Go Vegan - lose the eggs and instead fill the squash with guacamole made from crushed avocado, diced tomatoes and red onion, lemon juice, olive oil, sea salt and black pepper. Then scatter over the same ingredients over the top.
Go meaty - either line the inside of the squash's bowl with ham and crack the egg in as usual, or scatter grilled smoked bacon pieces over the top with the pomegranates.
Go fishy - line the inside of squash's bowl with smoked salmon and crack the egg in as usual.