Lately, I've seen a couple of recipes for eggs wrapped in other food, including this one (page 46) from The Food Lovers and this one from Jan's Sushi Bar.
As I was cutting the top part of the butternut squash the other day, I thought, how cool would it be to cook an egg in the hole? Turns out, it tastes pretty good (though don't expect my picture to look good like the ones by Bill & Haley or Jan).
- Butternut squash
- Cayenne Pepper
- Fat (ghee, coconut oil, etc.)
- Cut squash into thick slices, maybe about 1" (it needs to be thick enough to hold your egg). Cut off the outer peel and remove the seeds. For the portion without seeds, use a round cookie cutter to make hole in the center.
- Heat a skillet over medium heat and add fat.
- Season squash with a little cayenne, salt, and cinnamon (get both sides). Add to the pan and cook until tender (about 15-20 minutes).
- Once squash is softened, crack an egg into each squash hole. Let cook until egg is almost cooked (3-5 minutes?) and then carefully flip (I lost a bit of egg in each flip). Depending on how you like your egg cooked, let cook on this side for another minute or two.
- Serve and enjoy.