Better In TheoryPosted: November 3, 2010
I was so excited when I came up with the idea for dinner, unfortunately I did execute it the way I would have liked. The flavors were all there but I need to work on two elements.
Side note: I love how this red plate pops with the orange and white.
Where the idea began was my love for eggs in a basket, which I need to make again soon! I love all bread and to have a dippy yoke in the middle of a lightly fried piece of bread is amazing. So I thought, Why can’t I do this with the acorn squash sitting in my apartment?
I think the hardest part was getting the circle of the squash…I only got 2 real circles out of a small acorn without worrying about loosing a finger.
I roasted the squash for 20min in coconut oil (love) before adding lightly sautéed spinach that I had done on the stove top with garlic powder and S&P. This was problem #1, too much spinach in the hole! As you can see my egg fell over the edge!
The egg cooked for another 10min the oven – this was problem #2 it did not cook the way I wanted it too and I think it needed to have a cover over it or something to make it cook faster and get less rubbery. I added a little fresh parm and S&P to the top.
I will revisit this recipe again! I think you could also do it with b-nut or any other squash that has seeds you could scoop out out of a round area. You bet I roasted those seeds!
Along with my egg-in-a-squash I had more squash and some Harvest toast with real butter (just for you Katherine!)
Time to grab a little chocolate out of the freezer and have some tea! It is getting cold around these parts!