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


Ingredient Checklist


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.

  • 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.


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
Very tasty! I like the garluc cooked whole and then chopped.
Rating: 4 stars
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.