SAVORY HERBED PUMPKIN OATMEAL WITH SOFT-BOILED EGGS AND PUMPKIN SEED PESTO

Oats, much like rice, are a grain, and they’re even prepared similar to risotto, making them a model candidate for the savory flavors I’ve employed here. Instead of pine nuts and basil, a verdant swirl of pesto made with arugula and pumpkin seeds awakens the taste buds with a peppery bite, contrasting an herby pillow of oats and a meltingly luxurious soft-boiled egg. It’s a cozy, hearty breakfast that will make you a cold weather convert at first spoonful.

Serves 4–6

For the Savory Herbed Pumpkin Oatmeal

1 tablespoon unsalted butter

1 cup steel-cut oats

4 cups milk of choice, plus more for serving

2 cups pumpkin purée

1 tablespoon fresh sage, finely chopped, plus more for serving

¾ teaspoon salt

4–6 eggs

ground black pepper, to taste

For the Pumpkin Seed Pesto

1 clove garlic, peeled

½ cup raw, unsalted green pumpkin seeds

2 cups packed arugula

⅓ cup pumpkin seed oil or extra-virgin olive oil

2 tablespoons lemon juice

½ teaspoon salt

In a large pot, melt butter over medium-high heat. Add oats and toast for 1 minute, stirring constantly, until fragrant. Stir in remaining oatmeal ingredients, except eggs. Bring to a boil, reduce heat to medium-low, and cook, uncovered, stirring often for 25 to 30 minutes. Oats should be tender and porridge should be thick. Meanwhile, make the pesto.

In a food processor, pulse garlic until minced. Add pumpkin seeds and arugula and blend until finely chopped. Add oil, lemon juice, and salt, and blend until smooth. Store in an airtight jar in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Fill a medium saucepan with 4 to 6 inches of water (enough so eggs will be fully submerged. Bring to a boil. Gently add eggs and continue to boil for 6 minutes and 30 seconds. Drain and rinse with cold water. Gently tap and peel to remove shell.

Scoop oats into bowls, swirl in spoonful of pesto, and top with a soft-boiled egg (halve directly in bowl with a sharp knife to prevent the yolk from running). Serve with ground black pepper and additional sage.