Acorn Squash Egg in a Hole with Hot Honey and Thyme
Acorn Squash Egg in a Hole with Hot Honey and Thyme is the egg breakfast you didn't know you needed. Whoever said the "hole" needs to be bread? The squash is roasted with sweet, spicy honey and fresh thyme until tender, and then an egg is dropped in the middle and cooked to create a flower-like appearance. Tender, sweet, and full of flavor!
Equipment
- baking sheet (parchment paper optional)
- sharp knife
Ingredients
- 1 small acorn squash a little over 1lb
- 1 tablespoon olive oil
- 1-2 tablespoon hot honey
- 1-2 teaspoon fresh thyme
- ¼ Kosher or fine sea salt
- ⅛ freshly ground pepper
- 4-6 large eggs (will depend on the number of squash rings you get after cutting)
Instructions
- Preheat the oven to 425℉. Line a large baking sheet with parchment paper (if using).
- Prepare the squash: Cut the squash in half, horizontally. Scoop out the seeds and some of the stringy flesh. Cut each half into rings (approximately ½ inch thick). You will get 4-6 rings depending on the size of your squash. As you cut closer to the ends you may need to trim the holes out.1 small acorn squash
- Place the squash rings on the baking sheet. Drizzle with olive oil, hot honey, salt, pepper and fresh thyme. Bake for 15 minutes or until squash is easily pierced with a fork, but not mushy.1 tablespoon olive oil, 1-2 tablespoon hot honey, 1-2 teaspoon fresh thyme, ¼ Kosher or fine sea salt, ⅛ freshly ground pepper
- Remove the squash from the oven. Lower the oven temperature to 350℉. Crack an egg into each hole. Return the squash to the oven and bake for 8-10 minutes or until egg whites are set. Remove from the oven, then drizzle with additional hot honey. Season to taste with salt, pepper, and more thyme if needed.4-6 large eggs
Notes
Tips:
- Try to keep the acorn rings the same size (approximately ½ thick yields the best results).
- Your squash holes should be about 2-2.5 inches in diameter. You can trim the holes slightly to keep them more uniform.
- To make adding the egg easier to the holes, crack each egg into a small ramekin first. Then glide the egg into the hole. This will also allow you to check for any shells.
- If you like your yolks runny, start checking for doneness at around the 8-minute mark. Cook longer if you like your eggs well done.
- If you forget to lower your heat, the egg yolk will cook too fast and appear rubbery.
- If your oven has hot spots, try rotating your pan halfway through the cooking process.
- If you have leftover pieces of squash, that aren't quite big enough for an egg, just roast them along with the rings. You can toss excess squash into frittatas and salads.
- Don't toss the seeds! Try roasting them with some olive oil and your favorite seasonings for a delicious snack.
Nutrition*
Serving: 2 squash | Calories: 255kcal | Carbohydrates: 34.3g | Protein: 5.1g | Fat: 12.8g | Saturated Fat: 2.5g | Cholesterol: 124mg | Sodium: 600mg | Potassium: 238mg | Fiber: 1.9g | Sugar: 27.8g | Calcium: 65mg | Iron: 3mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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