Delicata Squash is sliced into rings, seeded, and pan-fried until golden, then an egg is cracked in the center for a healthy, veggie-forward breakfast idea. You'll love this two-ingredient, low-carb, gluten-free, healthy alternative to traditional egg-in-a-hole!
4slicesdelicata squashfrom a large wide squash if possible, cut into 1/2"-thick rings and seeded
4eggs
2tablespoonsolive oil
salt and pepperto taste
fresh chopped parsleyfor garnish (optional)
Instructions
Heat the olive oil (2 tablespoons) in a large skillet over medium-high heat. Season each side of the squash rings with salt and pepper. Add the squash to the skillet.
Cook the squash on each side for about 5 minutes. Turn the heat down to medium, or medium-low, if it gets too hot and the outside of the squash is cooking too fast. You can cover the skillet to help speed up cooking if you want to.
Crack an egg into the hole of each squash ring. Cook for 2-3 minutes, or until the white is set and the yolk is cooked to your liking. Cover the skillet to speed up cooking if you like.
Serve, with salt and pepper on top and chopped fresh parsley if you want.
Notes
The egg white likely will go out past the boundaries of the squash when you crack it in; if this happens, just let it cook and then scoop it underneath the egg-in-a-hole when you serve.
To prep ahead of time, you can pre-cook the squash (in the skillet or roasted) and then heat up in the skillet before cracking an egg in to serve. The cooked eggs won't keep for very long, especially if there is a runny yolk, so that part is best done just before serving. Cooked squash will last 4-5 days in the fridge.
You can use another squash with an edible skin, such as acorn or honeynut, or even the rings of a very large zucchini or summer squash.
Save the rest of the delicata squash for another recipe, such as this maple roasted delicata squash, as you'll only use part of one to get the four rings you need.