Delicata Squash Egg Cups (egg-in-a-hole)
User Reviews
5
Delicata Squash Egg Cups (egg-in-a-hole)
Description
This recipe uses thick slices of delicata squash, cut crosswise to create rings with a central hole where the egg sits. The squash rings are pan-seared with olive oil until browned and softened over medium heat, with temperature adjustments to prevent burning. Covering the pan can speed cooking if desired.
After both sides of the squash are cooked, eggs are cracked into the holes of each ring and cooked until the whites are set and yolks reach the desired consistency. Covering the pan can aid this process. The result is a rustic take on the classic egg-in-a-hole, substituting bread with delicata squash, which provides a sweeter, lighter base with an edible skin.
The egg white may overflow beyond the squash boundary during cooking; this can be folded underneath the ring when serving. These egg cups can be prepared ahead by cooking squash slices separately and reheating before adding eggs to serve, as cooked eggs with runny yolks do not store well. The recipe is adaptable using other squashes with edible skins such as acorn or honeynut squash, or even large zucchini rings. Remaining delicata squash can be used in other recipes like roasted maple delicata squash.
Ingredients
- 4 lices delicata squash from a large wide squash if possible, cut into 1/2"-thick rings and seeded
- 4 egg
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- parsley for garnish (optional, fresh chopped
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
- If egg whites spill beyond the squash ring when cooking, allow them to set, then fold underneath before serving.
- Pre-cook or roast the squash slices ahead of time, then reheat and cook eggs in the holes just before eating for freshness.
- Cooked egg-in-squash cups with runny yolks do not store well; consume soon after preparation.
- Substitute other winter squashes with edible skins or large slices of zucchini if delicata is unavailable.
- Use leftover delicata squash in other dishes, such as roasted maple delicata squash recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1egg cup | |
| Calories | 113kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 65mg | 3% |
| Potassium | 259mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1013IU | 20% |
| Vitamin C | 7mg | 8% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
