Roasted Balsamic Squash and Egg One pan

I love eggs! I mean really REALLY love eggs! Boiled, fried, poached, baked, scrambled! You name it, I’m in! Today I thought I’d share one of my new favourite things to do with eggs, it’s somewhere in-between fried and baked and it’s super simple and incredibly comforting! You roast the squash simply in a little salt and pepper the night before whilst you crack on with your evening meal. Then in the morning, you wack everything in a pan, fry until golden, crack in the eggs and then cover with a lid until your eggs are either cooked through or a little runny in the middle. UMMMMUMMMM!!! Paired with crunchy nuts, crispy melted cheese, basil, balsamic and golden squash! What a meal! Fit for anytime of day too!

Enjoy xx

Ingredients – serves one

250g butternut squash

salt and pepper

1 tsp coconut oil

a handful of chopped basil

1 tsp balsamic vinegar

10g walnuts – soaked overnight, drained and rinsed

5g sunflower seeds – soaked overnight, drained and rinsed

35g unpasteurised blue cheese – I used cote hill blue

2 eggs


The night before whilst you’re making your tea –

Preheat the oven to 200 degrees and pop the cubed squash on a tray.

Season well with salt and pepper and then roast for 30 – 45 minutes – until soft and golden.

Pour into a bowl and pop in the fridge overnight.

In the morning –

Melt the oil in a frying pan and fry the squash for 5 minutes, add the basil and balsamic and stir for 3 minutes.

Make two little holes for the eggs and then crack them in, scatter over the walnuts and seeds and then crumble over the cheese.

Cover with a lid and cook for 5 – 10 minutes – depending on how you like your eggs.

Transfer to a plate and enjoy,

Leitchy xx

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