Inspired by the classic breakfast of bird in a nest or toad in a hole, these delicata squash cups are topped with bread crumbs for a nod to toast.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. In an 8- or 9-inch cast-iron or oven-going skillet heat 2 Tbsp. olive oil over medium. Add garlic; cook 3 to 4 minutes or until golden brown, turning occasionally. Remove garlic; finely chop. Add bread crumbs to skillet; cook 4 minutes or until golden. Transfer to a small bowl; stir in chopped garlic, 1/4 tsp. salt, and 1/8 tsp. black pepper; let cool. Stir in cheese and parsley.

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  • Cut squash into four 1 3/4- to 2-inch- thick rings. Using a spoon or melon baller, scoop out seeds and flesh to create a 11/2- to 2-inch-diameter hole.

  • Wipe skillet. Add remaining 1 Tbsp. olive oil. Add squash, turning to coat with oil. Sprinkle with 1/4 tsp. salt. Bake 15 minutes; turn squash. Crack an egg into a small cup or bowl; slide into a squash ring. Repeat with remaining eggs. Sprinkle eggs with 1/4 tsp. salt and 1/8 tsp. black pepper. Bake 10 to 12 minutes more or until whites are set. Top with bread crumb mixture. If desired, serve with hot sauce.

Tips

To make fresh bread crumbs, add 1 slice bread to a food processor; pulse.

Nutrition Facts

218 calories; 17 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 190 mg cholesterol; 629 mg sodium. 388 mg potassium; 7 g carbohydrates; 1 g fiber; 3 g sugar; 10 g protein; 0 g trans fatty acid; 621 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 59 mcg folate; 1 mcg vitamin b12; 121 mg calcium; 2 mg iron;

Reviews (2)

5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/10/2018
Very tasty! I like the garluc cooked whole and then chopped.
Rating: 4 stars
10/23/2018
The squash was very bland. We like acorn or butternut better, but it was VERY filling. I ate one and split a second with my husband and we were done. The squash needed to be salted and peppered with every step, which I neglected to do because I am on a no salt diet. I baked first side for 20 mins bcs it was not fork tender. Then I turned over and baked for 5 minutes, then dropped eggs, cooked for 10 minutes, then put bread crumb topping on and cooked for 2 more minutes. But the eggs were nice and runny, the whites cooked until set I used eggs from my hens so they were at room temperature before cooking.