Squash and breakfast in the same sentence.
Other bloggers have egg-filled squash, and have made baked versions. Check out My Recipes’ Pattypan Squash with Eggs and The Kitchn’s Eightball Zucchini with Baked Eggs. And, check out this delicious and beautiful Eggs-Meet-Squash combo: Acorn Squash Egg in a Hole, by Proud Italian Cook. Stunning!
Based on my past success with using a skillet method, I decided to try a squash ring in a skillet. I mean, I had success with bell pepper rings and onion rings, so why wouldn’t squash be just as delicious?
Turns out, it is!
The skillet is my favorite method for eggs in vegetables. The saute creates a nice caramelized flavor on the squash. And – no heating up your kitchen.
You can use pretty much any squash, like acorn. Or, this is a great way to use up those large zucchini that have huge seeds – because you’re going to cut out the seeds anyway. The squash needs to be cut into slices not quite 1/2 inch thick, and then you need to cut out a circle with a cookie cutter that is about 3 inches in diameter. Then, saute the squash ring in butter or vegetable oil on one side until lightly browned around the edges. Next, turn the squash ring over and crack the egg into the hole, cover the pan and cook until the egg yolk is at your desired runny-ness. That’s it, really.
This dish is almost effortless, fresh and flavorful and so pretty on a plate.
— posted by Donna