With the eggs forming their own variety of psychedelic art and the miso packing probiotics, this breakfast is a treat for your eyes and your digestive system. The lemon balm and thyme help open the nasal and lung passageway to fight off any respiratory issues too. Blimey what a breakfast.

One serving

1-slice carob bread (any kind of rye sourdough will work too)
200 g (half of one) butternut squash
30 g (3 tbsp) mild miso (e.g., white or yellow)
1-free range egg
50 g (1 whole) beetroot, scrubbed and juiced
½ tsp fresh ground black pepper
½ tsp sea salt

Garnish

5 g (1 sprig) lemon balm
5 g (1 sprig) thyme (belha luz)
5 g mix seeds, toasted (e.g., pumpkin, sunflower)
5 g extra virgin olive oil

Make me

Pre-Heat: Set the oven to 325°F (163°C). Place a sheet of parchment paper on a baking sheet.

Roast: Cut the butternut squash in half down the middle. Scoop out the seeds and remove the flesh. Drizzle the oil on top of the squash and over the seeds. Season with the salt and fresh cracked pepper. Place the squash flat side down on the baking tray and roast until fork tender.

Blitz: Remove the squash and seeds from oven and let them cool. Scoop the flesh out with a spoon and place in a blender. Add the miso and blend until smooth. Season with salt and pepper, to taste. Be careful with the salt as the miso is salty and varies by brand and type. By not heating the miso, the probiotics are kept intact.

Crisp: Toast the carob bread until crispy but soft inside.

Boil: Place the egg in boiling water and cook for six minutes. Remove and cool down in cold water or ice water. Peel and place in a bowl with beetroot juice. Remove and cut lengthwise into 4 pieces.

Plates: Place the toast on a plate, apply miso squash spread, add the eggs and decorate with lemon balm and thyme. Grind some fresh black pepper on top and garnish with seeds.

DF = dairy-free | SF = sugar-free | V = vegetarian

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Carob bread, miso butternut squash, beetroot egg, lemon balm and thyme “belha luz”