I don’t know about you, but I think these squash-framed baked eggs are pretty much the most gorgeous thing ever. They taste great, too! Buy some squash today so you can make these tomorrow for Sunday brunch. That’s it from me–I’m off to study!
- 1 carnival or acorn squash, sliced crosswise into 3/4 inch-thick rings, seeds and pulp scraped out
- Avocado or olive oil
- 3-4 large eggs (1 per slice of squash)
- Salt and pepper to taste
- Preheat the oven to 425 and line a baking sheet with tinfoil. Spray the baking sheet lightly with cooking spray or coat with a little olive oil. Place the prepared squash rings on the baking sheet, and brush the tops and insides with some olive oil.
- Bake the rings for 20 minutes, then flip them over and return the baking sheet to the oven. Have your salt and pepper handy, and prepare the eggs by cracking each one into its own bowl or cup.
- Remove the baking sheet from the oven, and slide one egg into the middle of each squash ring. Sprinkle with salt and pepper, and carefully return the pan to the oven. A tiny bit of egg white may ooze out from the edge of the squash rings, but the pan should be hot enough to set the eggs fairly quickly and keep you from losing too much.
- Bake for 8-12 more minutes, or until the whites are almost set and the yolks are almost done to your liking. The eggs will continue to cook some after you remove the pan from the oven, so it's best to take the pan out when they are somewhat underdone.
- Use a spatula to carefully transfer the squash & egg rings to plates and serve hot, topped with salt & pepper, herbs, and cheese as desired.
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