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overhead shot of baked egg-in-a-squash-hole on plates with avocado toast

Egg In A Squash Hole

Egg In A Squash Hole - Eggs are baked in rings of roasted squash for a delicious, healthy, fun seasonal breakfast the whole family will enjoy. 

Course Breakfast
Cuisine American
Keyword Egg-in-a-hole, eggs
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2
Calories 179 kcal
Author Katie Trant

Ingredients

  • 4 rings winter squash eg butternut or acorn
  • 4 large eggs
  • 2 teaspoons extra virgin olive oil
  • salt and pepper
US Customary - Metric

Instructions

  1. Preheat oven to 400°F / 200°C

  2. Line a baking sheet with parchment paper.

  3. Brush rings of squash with olive oil and sprinkle with salt and pepper. Arrange on a single layer on the prepared baking sheet.

  4. Bake the squash rings for 10 minutes. At this point they should be fork tender, but not soft. 

  5. Remove the squash from the oven, and using a spatula, carefully flip them over. Brush the parchment paper in the center of the squash rings with olive oil.

  6. Crack one egg into a small bowl, and carefully slide into the center of a squash ring. Repeat with remaining eggs.

  7. Place the tray into the oven and bake for 12 minutes, until the egg white is set and the yolk has just a bit of jiggle left. 

  8. Remove from the oven, and using a thin wire spatula carefully transfer the squash rings with baked eggs onto plates. 

  9. Serve immediately. 

Recipe Notes

Nutrition Facts
Egg In A Squash Hole
Amount Per Serving
Calories 179 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Cholesterol 372mg124%
Sodium 142mg6%
Potassium 138mg4%
Protein 12g24%
Vitamin A 755IU15%
Vitamin C 0.4mg0%
Calcium 56mg6%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.