Go Back
+ servings
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 179kcal


  • 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. 
  • Serve immediately. 


  • 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