Squash EGG IN HOLE (TWO WAYS)

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.

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​INGREDIENTS

*Adapted from Cooking Light 
Makes 4-5 rings (depending on size of squash rings)

• 1 acorn squash ring
• 1-2 eggs (You can also make several rings at a time and triple/quadruple this recipe)
• 2 tbsp cashew milk
• 1 tsp minced shallot
• Garlic powder, paprika, salt, pepper...any spices are fine

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INSTRUCTIONS​

1. Preheat the oven to 425°F. Do this first, it takes a while!
2. Prepare your squash ring by brushing each side with a little bit of olive oil, lightly seasoning the top and placing it on a small cookie sheet or pan.
3. Place in hot oven for about 12 minutes.
4. Meanwhile, prepare your eggs.
   1. BAKED EGGS:  Crack an egg into a measuring cup or anything with a little spout.
   2. QUICHE:  Crack 1-2 eggs into a measuring cup (with a spout), season appropriately, add shallots and milk.
5. Once the squash is ready, pull out the pan and pour the eggs into the center carefully.  Then slide pan back in oven slowly to avoid spillage, which I obviously did not do because life happens.
6. Bake for 12-15 minutes, depending on how the eggs look, then pull out and allow to cool for a few minutes.
7. Peel the skin off the outside if you want or leave it — purely your choice. Consumption is mandatory.