Egg in the Hole

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Serving Size: 2 eggs
Diets: Dairy Free, Paleo, Refined Sugar Free, Soy Free, Vegetarian
Recipe adapted from:
Karin Adoni Ben-David
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Acorn squash makes a great "dish" to these baked eggs!
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

  • Preheat oven to 375° F
  • Slice squash crosswise in order to get at least 3-4 slices with complete holes per squash. Your good slices should be about ¾ inch thick.
  • Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 min.
  • While the squash is in the oven, place walnuts on a cutting board and chop them.
  • Take the squash out of the oven and drizzle each slice with a little bit of oil.
  • Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle walnut crumbles over the entire surface of the squash slices and eggs.
  • Return to the oven for 8-10 minutes or until the eggs are done to your liking.
  • Garnish with fresh parsley and serve immediately

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook30
Passive0
Total Time45 minutes
Recipe Serving Size10 people

Ingredients

Ingredients

  • 6 acorn squash sliced, 2 slices per serving
  • 20 egg 2 eggs per serving
  • 6 tablespoon avocado oil
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 16 walnut halves chopped
  • 2 tablespoon Italian parsley chopped

Cooking Tools Required

Baking Pan, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives
Reheating/Serving Instructions
Heat in 350 degree oven for 15 minutes or until heated through.

Nutrition

Calories: 325kcal | Carbohydrates: 28g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 598mg | Potassium: 1039mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1493IU | Vitamin C: 30mg | Calcium: 140mg | Iron: 4mg

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