Breakfast

Açorda de Abóbora com Ovo Poached e Crispy Sage Oil

Name: Açorda de Abóbora com Ovo Poached e Crispy Sage Oil
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Ingredients: 400g pumpkin, cubed; 3 cups vegetable stock; 2 slices day-old sourdough, torn; 4 garlic cloves, minced; 15 fresh sage leaves; 2 eggs, room temperature; 120ml extra-virgin Portuguese olive oil; 1 small yellow onion, halved; Sea salt & cracked pepper; 1 tsp white wine vinegar; Fleur de sel for finishing

A traditional Portuguese açorda elevated with roasted pumpkin purée swirled into a silken broth of toasted bread, garlic, and vegetable stock. A poached egg settles into the center, its yolk breaking to enrich the soup with golden creaminess. Crispy sage leaves and herb-infused oil add textural contrast and autumn depth.

643cal 8gprotein 24gcarbs 59gfat 15min prep 45min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

Vegetarian Recipes Gluten-Free Recipes Healthy Breakfast Recipes Vegetarian Breakfast Recipes Gluten-Free Breakfast Recipes