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
- Preheat oven to 425 degrees F.
- 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.
- 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.
- 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.
- Return nests to the oven at 350 degrees for another 18-20 minutes, depending on how runny you like the yoke.