Happy Friday! It’s ALMOST the weekend…hallelujah! I have really been dragging all week thanks to the time change, so I am more than ready for a few less scheduled days to get me back on track. Of course, true to form, Robert and I will be traveling this weekend so I’m not sure how much rest I’ll actually get.
After work today we are heading to Clemson for the Florida State game. This is the first game we have been able to attend all season and for once I may be just as excited as Robert! We are renting a big house with Robert’s parents, aunt & uncle and cousins and are planning a big tailgate with our friends! I am in charge of breakfast on Saturday and although I am planning on crowd friendly biscuits and breakfast casserole, I wanted to go ahead and share this yummy fall breakfast with you!
Growing up, my father’s mother, Grandma Mary used to make us ‘eggs on toast’ (also known as ‘egg in the hole’) for breakfast when we were visiting. She also made them for us whenever we had tummy aches in which case she would add a glass of coke to the side. She swore the carbonation calmed your stomach. I’m not sure if it was her grandmother magic or the fact that the bubbles made you burp, but it really did work! My grandmother passed away nearly 12 years ago but I still think of her fondly every time I see an ‘egg on toast’!
Fast forward to now, when I am not only older, but more into veggies and less into carbs. I’m still not at all into stomach aches, but that’s neither here nor there. I saw a variation of this recipe in an old issue of cooking light and decided to give it a try. The basics are essentially the same, but you swap out your slice of toast, for a slice of acorn squash…genius!
I love all the winter squash varieties but acorn is without a doubt my favorite. Not only does it have a delicious, light flavor, but you can also eat the skin once it is roasted. The ‘skins’ of many fruits and vegetables are where the fiber and extra good stuff hangs out, so this means an even more nutrient dense breakfast. So besides being extra healthy, it’s delicious and incredibly easy. All you really need is a sharp knife and the ability to crack an egg! Not bad for such a fancy looking morning meal.
Enjoy this recipe and have a fantastic fall weekend!
Acorn Squash Egg in the Hole
1 Acorn Squash
2 tsp. Olive Oil
1/4 tsp crushed red pepper
Salt and Pepper to taste
*Crisp cooked crumbled bacon, optional
- Preheat oven to 425. Slice the top and bottom ends off the acorn squash to make it stand flat. Slice the acorn squash into 4 equal slices (4 rings about 1 inch thick). Carefully remove the seeds with a spoon so you are left with hollow rings.
- Brush each side of the squash with olive oil and sprinkle with sale and pepper. Place on a greased baking sheet and bake for 20 minutes or until the squash is fork tender.
- Remove squash from oven and reduce the temperature to 350. Crack one egg into the middle of each ring. Sprinkle eggs with salt, pepper and crushed red pepper. Place back into oven, cook for an additional 10-12 minutes or until eggs are set. Sprinkle with fresh herbs and bacon if using. Enjoy!