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.
- 4 rings winter squash eg butternut or acorn
- 4 large eggs
- 2 teaspoons extra virgin olive oil
- salt and pepper
Preheat oven to 400°F / 200°C
Line a baking sheet with parchment paper.
Brush rings of squash with olive oil and sprinkle with salt and pepper. Arrange on a single layer on the prepared baking sheet.
Bake the squash rings for 10 minutes. At this point they should be fork tender, but not soft.
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.
Crack one egg into a small bowl, and carefully slide into the center of a squash ring. Repeat with remaining eggs.
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.
Remove from the oven, and using a thin wire spatula carefully transfer the squash rings with baked eggs onto plates.
- Nutrition Values are an estimate only
- What kind of squash is best for this recipe? Anything with an egg-sized hole will do! Butternut, acorn, or a small pumpkin would all work.
- Can I make this recipe in advance? You can roast the squash rings in advance, but the egg part is best baked at the last minute.
Calories: 179kcal | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 372mg | Sodium: 142mg | Potassium: 138mg | Vitamin A: 755IU | Vitamin C: 0.4mg | Calcium: 56mg | Iron: 1.7mg