When I was a kid, one of my special treat weekend breakfasts was the classic Toad in a Hole: my mom would cut a hole in a piece of bread, butter it, and then pan-fry it with an egg dropped in the middle of it. It was such a treat.
This week I was craving some comfort food and wanted to do something fun for breakfast, but without all the starch and definitely no gluten.
Chef James to the rescue!
He taught me you can replace the bread with a slice of squash baked in the oven and it’s just as tasty (I actually think it’s yummier). We made these and all gobbled them up – especially our toddler. They were easy, yummy, and so much better for you than the original.
1 acorn squash (you can also use the bulbous end of a butternut squash)
4-6 eggs, ideally from pastured chickens
sea salt and fresh pepper to taste
sprig of parsley, finely chopped
Preheat oven to 350 degrees F.
Wash the squash well, and slice it into rounds 1/2″ thick. If you’re using acorn squash, you don’t need to peel it. Other squash need to be peeled. Scoop out and discard or compost seeds.
Smear the squash with coconut oil and place on an oven tray. Bake for 5-7 minutes, and then flip to the other side. Bake another 5-7 minutes until a fork can slide easily into the squash.
Remove the tray from the oven, and carefully pour one egg into the hole in each squash round. Season with sea salt, pepper, and a dash of paprika. Continue to bake for another 5-7 minutes, until eggs are cooked to your liking (I like mine still a touch jiggly).
Remove from oven and serve one per plate, carefully using a flat spatula to move them from the tray to your plate. Garnish with optional parsley and enjoy!
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