Sonoran-style breakfast bowl recipe with hearty wheat berries, sweet and creamy butternut squash hash, ricotta cheese, and a protein-rich fried egg. This recipe was first developed for the Refinery29 article, “5 Affordable Dinners Anyone Can Make“. Hayden Mills and Sunrise Flour Mills. sell White Sonoran wheat berries, a heritage variety with deep roots in the Sonoran Desert but any variety will do.
Prepare the grains according to package instructions unless otherwise noted. You can do this in advance and store the cooked grains in the refrigerator to save time later. Different varieties of the same grain have different cooking times so be sure to check the label.
Ingredients
- 1 cup prepared wheat berries warmed
- 1 cup diced butternut squash
- 1 egg
- ⅓ cup ricotta cheese part skim or full milk
- 2 teaspoons butter divided
- Salt and pepper to taste
Instructions
- Melt 1 teaspoon of the butter in a nonstick pan. Toss in the butternut squash chunks and sauté over medium heat until browned and soft, about 15 minutes. It should look mashed. If it doesn't, smash it a bit with the back of your spatula. Remove from heat and set aside.
- Fry the egg in the remaining teaspoon of butter. Spoon the prepared wheat berries into the bottom of your serving bowl, leaving a well for the squash. Place the squash in the well, then top with ricotta, followed by the fried egg. Season with salt and pepper.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
