Egg-in-the-hole is a classic breakfast. You take a slice of bread, cut the center out with a biscuit cutter or a glass, butter it and heat it in a pan. Then, you crack an egg in the middle and let the whole thing cook until the egg is set and the toast is golden brown. Yum, right? Well there’s a new way to do this whole thing, and it’s even better. Yes, I said it. What’s the secret? Squash.
The recipe, courtesy of Cooking Light, employs an acorn squash in place of the bread. It already comes with a natural hole in the center, and the savory flavor of the squash pairs perfectly with the rich, jammy egg yolk. Topped with a little bacon or some fresh herbs, it’s the perfect breakfast for a weekday morning or a Sunday brunch. Don’t you love recipes that look a lot fancier than they actually are?
Plus, acorn squash is extremely good for you, and a much healthier start to the morning than a slice of ultra-processed bread. Acorn squash is an excellent source of vitamin C, which promotes a healthy immune system and strong bones, and could help prevent heart disease, cancer, high blood pressure and arthritis.
Acorn squash is also super-rich in antioxidants, especially beta carotene. According to the American Dietetic Association, winter squashes like acorn squash and butternut squash are some of the best sources of beta carotene that exist naturally.
Antioxidants, like the ones found in acorn squash, can help prevent cellular damage and are linked to a lower risk of cancer, cardiovascular disease and diabetes. Beta carotene specifically helps keep your eyes healthy (carrots contain a lot of beta carotene too, prompting the age-old adage that carrots are good for your eyesight).
For the full recipe, click here! And then please invite us over for breakfast because, YUM.