For an autumnal spin on the classic egg-in-a-hole, try this. It’s great for breakfast-for-dinner night (or weekend brunch) and only requires about 5 minutes of hands-on time. Small to medium acorn squash work best. I’m suggesting you top these with “everything bagel” seasoning at the end, but good old salt and pepper works, too. Serve these with a simple salad. Bacon wouldn’t be bad, either.
- 1 medium acorn squash
- 1 tablespoon olive oil
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- Black pepper
- 4 to 6 eggs
- Everything bagel seasoning blend
1. Preheat oven to 425 degrees. Spray a large sheetpan with nonstick cooking spray or line with parchment.
2. Cut the base and stem ends off the acorn squash, then cut the squash in half crosswise and scoop out the seeds.
3. Carefully cut each half into 2 to 3 rings, about 1-inch thick (you should have 4 to 6 squash rings total). Drizzle squash with the olive oil and use your hands to coat the squash. Sprinkle with smoked paprika, salt and a few grinds of black pepper.
4. Transfer pan to oven and roast for 15 minutes, or until the squash is just fork tender (not super soft).
5. Remove pan from oven and crack an egg into each squash ring. Transfer pan back to oven and continue to roast for 7-9 minutes, or until egg whites are just set. Sprinkle to taste with bagel seasoning (or salt and pepper).