The perfect fall sweet and savory breakfast burger. Topped with some epic yolkporn and served with a delectable cranberry aioli.
Serves: 1 burger
Ingredients
For the squash
1 delicata squash
1 Tbsp coconut oil
½ tsp sea salt
½ tsp cinnamon
1 leftover burger (see link above
1 egg
Cranberry aioli, for dipping
Directions
Preheat the oven to 400. Line a medium-large baking sheet with parchment paper.
Cut your squash into about ½ inch rings and discard the ends. You can go a little thicker or thinner if you'd like.
Use a spoon to scoop out the seeds in the middle.
Toss the squash with 1 Tbsp melted coconut oil, ½ tsp sea salt, and ½ tsp cinnamon.
Space evenly on your baking sheet and pop it in the oven.
Bake for 20 minutes, then flip them over and bake for an additional 10-20 minutes depending on the thickness of your squash rings. They'll be done when they start to get golden brown and you can easily stick a fork through them.
While the squash is baking, poach your egg. I use an egg poaching pan* (see below for link), and all you have to do is heat the water to a low boil, then crack the egg in, put a top on and let it go for about 3-5 minutes depending on how you like the egg done. Mine was at 4 minutes for this picture.
While your egg is cooking, heat up your burger. I'm lazy and used the microwave, but you could heat it up in a skillet too over medium heat. I'd put a top on so it doesn't dry out too much.
To assemble you breakfast creation: Top the burger with a squash ring, use a spoon to get your egg out of the poacher, and place it inside the squash. For the full effect, pierce it with a fork or knife right before eating.
Serve with cranberry aioli.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/yolkporn-and-roasted-delicata-breakfast-burger/