What a fun over the holiday weekend brunch idea. Leave the pretty fluted edging of peel to add to this dish’s striking appearance. The skin is a bit tough. You can substitute a sweet dumpling squash—they are a similar shape—without the fluted edge and a bit sweeter than acorn squash. And the pretty variegated skin is edible. Shop the Market for your squash, fresh eggs, and bacon. Try seasoned bacon or substitute with crumbled sausage.
- 1 large (about 4-inch) acorn squash
- 2 teaspoons olive oil
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon crushed red pepper
- Cooking Spray
- 4 large eggs
- 1/2 teaspoon fresh thyme leaves
- 2 slices bacon, cooked and crumbled
1. Preheat oven to 425°.
2. 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.
3. 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.
4. 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.
Recipe courtesy of Cooking Light