Fall Egg in a Hole — my twist on a fun and tasty breakfast.
Many of us have had the classic egg inside a piece of bread that has been toasted in a pan, and cooked just until the yolk runs gently. Maybe you called this dish egg-in-a-hole, or a buckeye — whatever its name, these filled toasts are tremendously delicious. Adding Delicata sqush to the center, and cracking an egg inside is the way to give it some autumnal flair. Delicata squash is one of those fall and wintertime vegetables that are easy to seed and slice because you can eat the skin, no peeling necessary. The flavor is mild and sweetens slightly after a couple of minutes of cooking in the pan.
The deliciousness comes from the combination of all three – toasty bread, softened squash and perfeclty cooked egg. It’s a quick fix recipe in the morning or for brunch later in the day. I made them one at a time, but you can prepare larger batches in a non-stick pan. Don’t skimp on the butter either, it enhances the sweetness of the squash and toasts the bread beautifully.
2 tablespoons butter, divided
1 small delicata squash
4 slices whole grain bread
4 large eggs
salt and pepper
1/4 cup parsley, optional
- Slice squash in half and remove seeds with a spoon. Slice half the squash into 1/2 inch rings, reserve remaining squash for another use.
- In a non-stick pan, add 1 tablespoon butter. Add squash rings and cook for 2 minutes on first side. Flip and cook another 2 minutes. Remove from pan and set aside.
- Using a coffee cup or ring cutter, cut whole in center of each slice of bread. Remove center.
- Place ring of cooked squash in center of bread and place in pan. Add 1 teaspoon of butter around bread. Crack egg in center of squash ring. Cover with lid and cook for 2 minutes.
- Flip bread over quickly and cook for 1-2 minutes depending upon doneness of egg. Remove from pan and repeat with remaining slices.
- Sprinkle parsley over top. Enjoy!