Here’s another recipe from the ongoing series called “Eggs in Holes”! Acorn squash is a very easy squash to work with; you can use all sorts of different butters and sauces with it (a creamy spinach sauce would work great, too) AND it already comes with it’s own perfect little serving bowl. Leftover cream of mushroom soup works as a great base for the sauce (btw, the sauce for this turned out AMAZING). You can doll it up with fresh herbs and a little lemon garlic sea salt from the herb grinder. You can also go for a sweeter version by making a sauce out of honey, cinnamon, brown sugar and nutmeg. Recipe makes 1 acorn squash.
What you will need:
1 acorn squash
1/8 c olive oil
1/4 c (well rounded) Amy’s condensed cream of mushroom soup
a couple turns of the lemon garlic and pepper grinder
a sprinkle of asiago cheese
Preheat oven to 400 degrees Fahrenheit. Carefully cut the top off of the acorn squash, remove the seeds, and place both pieces face down in a baking sheet filled with 1/4 inch water (we don’t want the acorn squash drying out!). Bake for an hour or until squash is soft. Meanwhile, in a bowl, combine all of the ingredients for the sauce, stir, and set aside. Once the squash is ready, remove from the oven and turn down the oven temperature to 350 degrees. Use a spatula to turn the squash over (careful, it will be really hot!) and start scooping the squash away from the flesh. Combine the squash with the sauce. Leave a “hole” for the egg and crack the egg over the squash. Return to the oven and bake for another 20 minutes at 350 or until the egg is white and set. Garnish with fresh rosemary and serve as a main course.
This recipe may just be the beginning of an ongoing series called “Eggs in holes”. Yeah, I know it’s been done before, but seriously, eggs baked in holes are amazing! And the possibilities are pretty endless. This recipe is somewhat of a twist on eggs benedict, but without any frying, meat (obviously), or hollandaise sauce. And it’s actually half of the calories of eggs benedict, with about 8 grams of protein per serving. It’s very easy to make and won’t weigh you down like a breakfast fried in tons of butter and oil. Makes 8 servings.
You can also add a layer of cheese on top of the biscuit in this recipe. A slice of smoked cheddar is highly recommended (I bought smoked cheddar just for this recipe and forgot to add it. Sad face).
What you will need:
1 can of 8 large buttermilk biscuits (not the flaky ones)
3- 4 sweet bell peppers, depending on the size
1 can of mushroom bisque (Amy’s makes and amazing mushroom bisque that’s thick like gravy)
fresh rosemary (or other herbs of your choice)
Preheat oven to 375 degrees Fahrenheit. Meanwhile, cut peppers into rings that are about 1/2 inch thick. Make sure not too cut them too thin since they will be holding the egg on top of the biscuit. Flatten out biscuits on an ungreased baking sheet (if you’re adding cheese, now would be the time to do it), making them wide enough to fit the pepper rings on top of them, then press the pepper rings into the biscuits. Crack an egg into each pepper ring and bake for about 20 minutes, or until the eggs whites have turned white. In a sauce pan, heat the mushroom gravy while the eggs and biscuits are baking. Once the eggs and biscuits are done, smother them in gravy and top with fresh rosemary and scallions and serve.
This is my first time cooking with spaghetti squash, and I must say, I’m hooked. Not only that, I now fully believe that everything should be baked with an egg on it.
This recipe is very simple and can be made with a variety of different sauces and butters. I used a 50/50 mix of homemade tomato sauce and mushroom cream sauce. The mushroom sauce added more depth in flavor and helped thicken up the sauce. And to top it off, spaghetti squash already comes with it’s own bowl!
What you will need:
1 spaghetti squash
butter, enough to coat a baking sheet
1 part tomato sauce to
1 part mushroom cream sauce
Preheat oven to 375 degrees Fahrenheit. Cut the spaghetti squash in half lengthwise and remove all of the seeds. Place spaghetti squash cut side down on an oiled baking sheet and bake for 45 minutes or longer, depending on the size of the squash. Remove the squash from the skin and add the tomato and mushroom sauce and mix well. Create a bowl in the middle of the spaghetti squash strands for the egg to sit in and crack an egg over each half of the squash. Continue baking at 350 degrees Fahrenheit for 20 minutes, garnish with fresh rosemary and thyme and serve.