Egg in a squash ring is very attractive and delicious. There are lots of options to further enhance this dish: sprinkle the egg with bacon crumbles, mix the egg with chopped ham, mushrooms, onions, colorful peppers and you will get an omelet in the squash ring. Hmm, perhaps, I will highlight such an omelet in a separate post. It sounds very delicious.
Small pie pumpkins or acorn squashes are excellent veggies for making these rings. For even more taste and elegant presentation tomato, mushroom or honey-dijon sauce could be added.
Enjoy this sunny, stunning and quite elegant dish for your holiday breakfast, lunch or brunch.
- 1 squash ring
- 1 egg
- 1-2 tbsp olive oil
- Dash of nutmeg (optional)
- Fresh herbs, paprika, chili powder for garnish
Slice squash across making 1 /2 ” thick rings.
In a frying pan heat olive oil and put the squash ring. Sprinkle with salt, pepper and nutmeg, reduce the heat to a low, cover and cook about 3-4 minutes. Turn it over and repeat with the other side. The exact time depends on the ring thickness, frying pan and the quality of the squash.
Remove the lid, break the egg into the ring, sprinkle the egg with salt, and cook until the white is cooked and egg yolk is still runny.
Serve immediately, sprinkling with spices and/or herbs or with your favorite sauce.
Cook with pleasure!