Tuesday, July 27, 2010

Egg in a Squash Basket

I eat cooked butternut squash for breakfast a lot. I usually add a little bacon fat or butter, and a pinch of salt. Reheating it in the toaster oven is pretty fast, so along with my egg drop soup, I have a "quick" breakfast. Baby likes it too.

But once in a while it is nice to look at something a little different.

1/2 c leftover winter squash
1 egg
1 tbs butter

Lightly grease your pan and preheat oven(or toaster oven) to 400ยบ - alternatively, this can be done on the stove, just put a lid on the skillet and cook it gently. Spread squash into a mound, then make a bowl in the center for the egg to go and drop egg in. Bake for 15 minutes till egg white is done and yolk is still slightly runny. Put butter on top of egg while still warm so it can melt, and sprinkle with a dash of salt to taste.

Looking at other recipes - it looks like this is best done with a broiler for about 7 minutes. I've not tried that though, but I have cooked it longer so the yolk is more done.

I especially like how the sweet flavor of the butternut squash plays with the salty flavor of the egg and butter. Mmmm...

Shared on Pennywise Platter Thursdays.

1 comment:

  1. Love this recipe! We would use calabaza pumpkins as this is what is in season right now in hot humid Florida! Not much grows here this time of year other than weeds!

    Would love it if you would consider sharing this at Monday Mania blog carnival at The Healthy Home Economist. Recipes, green tips, personal stories, book reviews, vlogs etc are all welcome – an eclectic mix of awesome blog posts! Hope to see you there!


Let no corrupt communication proceed out of your mouth, but that which is good to the use of edifying, that it may minister grace unto the hearers. Ephesians 4:29

Related Posts with Thumbnails