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!
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
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,