Wow! You’ve Got to Try Squash Egg-in-the-Hole

December 24, 2014 | By | Comments (19)

Remember that childhood breakfast favorite, a piece of toast with an egg cooked into its cutout center? Well, try this stunning grown-up twist that replaces the bread with baked slices of acorn squash. The natural hole where the seeds once were is just waiting to be filled with an egg. This is a simple, company-worthy brunch dish that’s as easy to make for a dozen guests as it is to make for just you and your family. Don’t worry, the kids will also love the sweet squash paired with the rich egg—not to mention the crisp bacon crumbled over the whole thing. Mornings are looking sunny-side up!

Acorn Squash Egg-in-the-Hole
We leave the pretty fluted edging of peel to add to this dish’s striking appearance. The skin is a bit tough and fibrous, so most people prefer not to eat it. If you wish, substitute a sweet dumpling squash—they are a similar shape—without the fluted edge and a bit sweeter than acorn squash. And the pretty variegated skin is edible.
Hands-on: 8 min.       Total: 35 min.

1 large (about 4-inch) acorn squash
2 teaspoons olive oil
3/8 teaspoon kosher salt, divided
1/4 teaspoon crushed red pepper
Cooking Spray
4 large eggs
1/2 teaspoon fresh thyme leaves
2 slices bacon, cooked and crumbled

1. Preheat oven to 425°.

2. Trim off about 1/2 inch from each end of squash; discard. Slice remaining midsection of squash crosswise into 4 (3/4-inch-thick) rounds. Remove seeds and membrane with a spoon.

3. Brush both sides of squash with oil, and place on a baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt and crushed red pepper. Bake at 425° for 15 minutes or until squash is just fork tender.

4. Remove baking sheet from oven. Crack an egg into the center of each acorn slice; sprinkle eggs with remaining 1/8 teaspoon salt. Return pan to oven, reduce oven temperature to 350° and bake for 12 minutes or until eggs are cooked. Transfer to plates using a wide spatula; sprinkle with thyme and bacon. Serve immediately.

SERVES 4 (serving size: 1 squash slice and 1 egg)
CALORIES 157; FAT 8.8g (sat 2.5g, mono 4.2g, poly 1.4g); PROTEIN 9g; CARB 12g; FIBER 2g; CHOL 190mg; IRON 2mg; SODIUM 347mg; CALC 65mg




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  5. Sarah

    The amount of bacon you put on these is ridiculous… come on. If you’re going to use it, use it!

    March 29, 2015 at 3:40 am
  6. Dick Watson

    Sounds good to me. I’ll try it with a few modifications to make sure the squash gets soft enough and so the egg yolk stays runny. I may add a tiny bit of vanilla with the egg for a little bit of a sweet taste.

    March 23, 2015 at 4:54 pm
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  9. bowbythebay

    I made these and they turned out well, but I changed it a little. I roasted the squash for 20 minutes to get it soft enough. Then, I flipped them and pressed down on the edges to create a better seal. Nest time I would also bake the eggs for a shorter time so the yolk is a little runny. I also would cut the rounds 1″ thick so I there would be enough room for a whole egg (or get medium sized eggs)

    February 23, 2015 at 10:15 am
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  14. honeymooneveryday

    Reblogged this on Being UnLocked.

    January 10, 2015 at 5:54 pm
  15. Anne

    I’m inspired! Saw this in the magazine and just had to try it. Thanks for the yummy idea (and for those of us who don’t eat pig products, you can sub in soy or turkey bacon.)

    January 6, 2015 at 7:59 pm
  16. chris

    excellent…saw it in the magazine…

    January 5, 2015 at 6:00 pm
  17. Ellen

    So good! Served for dinner with cornbread, kale, and beets. I did put a spicy middle-eastern rub on the squash before putting in the oven, though–Even just some cumin, paprika, and garlic would be good as well.

    December 31, 2014 at 8:47 pm
  18. Deborah Bishop

    Looks great! Going to make this for New Years Day breakfast!!

    December 31, 2014 at 1:28 pm
  19. Chris

    Should be scannable into my digimarc app

    December 27, 2014 at 8:37 pm

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