Hello! Wow it has seriously been a while since I posted; this month has been absolutely bananas. But here I am, bearing a two-in-one recipe for you. "What? Two recipes in one? That makes no sense." Well, hang onto your knickers because it's about to. I don't think anyone says that anymore, but ALRIGHT.
Lately, I have been rethinking breakfast because I got really bored of the whole toast trend (@avotoast I'll return soon). Even though I tried to party it up with some PB&J action, nothing seemed to work, but maybe that will be my next #tinycrumbs mission. Anyways, I wanted to mix it up a little and get back on the egg train. EGGS! Honestly, I go through lots of breakfast phases. There are weeks where I can drink smoothies every single day and never get tired of them, and that goes for eggs as well. I did eat a lot of eggs over the summer — 'egg' is started to lose its meaning as a word because of how much it is getting used right now — and I lost my love for them a little. UNTIL. I was on Pinterest, my pride and joy, and I saw that Cooking Light did a little how-to video on squash egg-in-holes. Immediately, I jetted off to the store, bought a cute little orange and green acorn squash and was off to the races.
After day one of eating the baked egg inside of the squash, I wasn't sure how I was going to continue because I was not an uber fan of a nakey baked egg. Yes, nakey. I need a little more umph. When day two came around, I decided to whisk two eggs together, add some spices, chop up shallots and throw that in the little acorn squash hole to bake. I really wasn't sure what was going to happen, but then I popped it out of the oven to find that it became a cute little egg quiche that puffed up a bit. Anyways, I was hooked and that became my fall weekly breakfast.
Paleo friends, egg lovers, dairy-free consumers, gluten-free followers...whoever you are, THIS IS FOR YOU. This is probably the simplest breakfast that you can make. That is also partially a lie because it takes about 35 minutes, and that does not include breaking into the impermeable acorn squash. Toast takes 3 minutes. However, if you precut your squash rings and give yourself enough time in the morning, this would be a solid breakfast option or a lovely addition to your weekend brunch. Protein is a must in the morning if you want to avoid midday cravings and feel full until your next break, which is why this egg recipe is SO great.
*Adapted from Cooking Light
Makes 4-5 rings (depending on size of squash rings)
Aioli aficionado and chocolate chip texture taster with a "put an egg on it" kind of mentality.