I’m beginning to feel like the struggle of juggling the many things I have to do will never go away. No matter how much a plan and schedule, something will always come up to throw things off track or derail the progress. This is just something I’m working on dealing with right now. Trying not to be overwhelmed by all the things I expect myself to get done and not getting frustrated when things don’t go as planned.
One thing I got used to this summer, while not working, was having delicious and healthy food all the time. I had so much time for meal prep and cooking that I made breakfast, lunch and dinner everyday. As you probably guessed by my above rant, I have not been keeping up on this lately. The search continues for things that are quick and easy to prepare but are still filling and healthy…enter Squash Egg-in-the-Hole. So delicious, so filling and so fast! It took me 30 minutes to prepare this, I could make a dozen and it would serve as breakfast for an entire week for the two of us. This is a great weekday breakfast for busy mornings that you can make ahead of time, pop in the microwave and eat before running out the door.
Makes 4 servings
1 large acorn squash
2 tsp olive oil
1/2 tsp kosher salt
1/4 tsp crushed red pepper
4 large eggs
1/2 tsp fresh thyme leaves
2 slices bacon, cooked and crumbled
1. Preheat oven to 425ºF.
2. Trim off about 1/2 inch from each end of the squash; discard. Slice remaining midsection of squash crosswise into 4 (3/4 inch thick) rounds. Remove seeds and membrane with spoon.
3. Brush both side of squash with oil, and place on baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon of salt and crushed red pepper. Bake at 425ºF for 15 minutes or until squash is fork tender.
4. Remove baking sheet from oven. Crack an egg into the center of each squash slice; sprinkle eggs with remaining salt. Return pan to oven, reduce oven temperature to 350° and bake for 12 minutes or until eggs are cooked. Transfer to plates using a spatula; sprinkle with thyme and bacon. Serve immediately.
Original recipe from Cooking Light.
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