Acorn Squash Eggs in the Hole

I get giddy when a recipe embodies simplicity and deliciousness. This paleo vegetarian dish is exactly that.

It makes a perfect brunch main, since it can easily be made for a larger crowd, it’s quick to make and looks fantastic when served. (The fluting of the acorn squash edges make the cooked eggs look like they’re on fancy plates or doilies, don’t you think?)

eggs in the hole with website

It really doesn’t get much easier than this. Slice the acorn squash, bake it, crack an egg in each opening and bake some more. Season as you wish. This recipe is a great base to experiment with other optional garnishes from savoury to sweet.

If you have a lot of people coming slice up 2-3 acorn squash. Roast the top and bottom along with the other slices and use them for another purpose (like I did in a soup recipe I will post next.) No need to peel this either since once cooked, the skin softens and doesn’t really present an issue. However, it’s also easy to scoop out the interior and leave the skin behind too for those that may not be fond of it. The creamy squash truly goes perfectly with the silky egg. It’s a match made in heaven.

Your guests will be so impressed with this dish. Trust me. And enjoy the leftovers….if there are any.

eggs in the hole up close

Acorn Squash Eggs in the Hole (serves 3-4)

Ingredients:

  • 1 medium to large organic acorn squash
  • 4-5 organic, free-range eggs, depending on how many “donut” slices you get from your squash
  • 2-3 tbsp. chives, chopped
  • a few grates of nutmeg, to garnish
  • salt and pepper to taste
  • extra virgin olive oil

To Make It:

  1. Pre-heat the oven to 375 degrees Fahrenheit.
  2. Slice your acorn squash crosswise into 1/2-3/4 inch thick slices. Remove the seeds (feel free to roast them separately!) Place the slices on 2 parchment-lined baking sheets to ensure they are not crowded. Note: You will have the top and bottom which you can still roast up and use for a soup (which I have a recipe for in a post coming soon).
  3. Drizzle the squash with olive oil and season with salt and pepper. Bake for 20 minutes and then remove from the oven. Drizzle the squash lightly with olive oil.
  4. Crack one egg into the centre of each slice, and sprinkle each with chives and a grate of nutmeg. Season each egg with salt and pepper.
  5. Return to the oven for about 8 minutes until the eggs are cooked to your preferred “doneness”. I like my yolks to be a little runny still, since they will continue to cook if you wait before eating. If serving to guests, serve immediately. These make great leftovers for the next morning or lunch.
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