Easy Acorn Squash Egg Nests

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Just because I’m not eating eggs right now, doesn’t mean you can’t! FYI: I’m still experimenting with the eggs and acne stuff. Before I make any conclusions, I want to get through another cycle or two to see what happens with my skin. I’ll be sure to keep you guys in the loop!

Besides Kraft Mac & Cheese and Ramen Noodles, one of the first things I ever learned to cook was Egg-in-a-Nest. Rewind to 12-years old, when flipping an egg inside a piece of toast was the most impressive thing I could do in the kitchen! (Some days, I still think it is!) That trusty Egg-in-a-Nest stuck with me throughout high school, into college (Kegs ‘N’ Eggs anyone?), and beyond. I still remember “wooing” Mal with that recipe when we first moved in together. Ok, then I almost burnt down our apartment, but that’s another story for another day (or you can just read it here).

Thankfully, I’ve come a long way since my good old Egg-in-a-Nest days – and now I’ve given it a bit of an adult (?) upgrade. If you love fall, breakfast, and all things inspired by nostalgia like I do, this recipe revamp is just the one for you. These Acorn Squash Egg-in-a-Nest are a delicious spin on a classic and perfect for weekend brunch or even a simple weekday breakfast (just prep ahead and reheat). I hope you enjoy this recipe!

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Easy Acorn Squash Egg Nests

  • Author: Tina

Description

Makes 6 Servings


Ingredients

Scale
  • 1 acorn squash
  • 1 ½ tsp pepper (separated)
  • 1 ½ tsp salt (separated)
  • 2 tbsp olive oil
  • 6 strips of uncured bacon
  • 6 large eggs

Instructions

  1. Preheat oven to 425 degrees F.
  2. Slice the top and bottom off of the acorn squash and then cut into six ¾-inch-ish rings. Remove the seeds and “guts” from the acorn squash rings and then place them on a baking sheet covered in parchment paper.
  3. Using the olive oil, coat the squash rings front and back. Next, take the 1 tablespoon of both the salt + pepper and sprinkle on top of the rings. Place the bacon around the center of the ring. Bake for 15 minutes.
  4. After 15 minutes, reduce the heat to 350 degrees. The bacon will have shrunk, so you may have to reshape it around the squash ‘nest.” Then, place an egg in each “nest” and sprinkle with remaining salt and pepper.
  5. Return nests to the oven at 350 degrees for another 18-20 minutes, depending on how runny you like the yoke.

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10 Comments

  1. What a great idea! Last year, acorn squashes were included in our local “spend $10 and get 60 lb of produce” program. I brought a wheeled cooler and went home with a dozen. I was acorn squash-ed out but one of my favorite ways to eat it was cut in half, roasted, and topped with quinoa and a runny egg. Yum!

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