Remember that childhood breakfast favorite, a piece of toast with an egg cooked into its cutout center? Well, try this stunning grown-up twist that replaces the bread with baked slices of acorn squash. The natural hole where the seeds once were is just waiting to be filled with an egg. This is a simple, company-worthy brunch dish that’s as easy to make for a dozen guests as it is to make for just you and your family. Don’t worry, the kids will also love the sweet squash paired with the rich egg—not to mention the crisp bacon crumbled over the whole thing. Mornings are looking sunny-side up!
1 large (about 4-inch) acorn squash
2 teaspoons olive oil
3/8 teaspoon kosher salt, divided
1/4 teaspoon crushed red pepper
4 large eggs
1/2 teaspoon fresh thyme leaves
2 slices bacon, cooked and crumbled
How to Make It
Preheat oven to 425°.
Trim off about 1/2 inch from each end of squash; discard. Slice remaining midsection of squash crosswise into 4 (3/4-inch-thick) rounds. Remove seeds and membrane with a spoon.
Brush both sides of squash with oil, and place on a baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt and crushed red pepper. Bake at 425° for 15 minutes or until squash is just fork tender.
Remove baking sheet from oven. Crack an egg into the center of each acorn slice; sprinkle eggs with remaining 1/8 teaspoon salt. Return pan to oven, reduce oven temperature to 350° and bake for 12 minutes or until eggs are cooked. Transfer to plates using a wide spatula; sprinkle with thyme and bacon. Serve immediately.