Cooking time: 30 minutes
Why not transform the basic egg-in-the-hole recipe by making use of the natural hole in a seeded acorn squash? Ready in 30 minutes, this recipe can be the centerpiece of a delicious breakfast or a great family brunch with fall flavors.
- Preheat oven to 210 °C / 425 °F.
- Trim off about 1.25 cm / 1/2 inch from each end of the squash; discard.
- Slice the remaining midsection of squash crosswise into 4 rounds. Remove the seeds and membrane with a spoon.
- Brush both sides of the squash with oil and place on a non-stick baking sheet.
- Season with salt and pepper. Bake for 15 minutes or until the squash is just fork tender.
- Remove the baking sheet from the oven. Crack an egg into the center of each squash slice; season eggs with salt and pepper.
- Return the pan to the oven, reduce oven temperature to 180 °C / 350 °F and bake for 12 minutes longer or until the eggs are set. Don't overcook: they should stay soft!
- Transfer to plates using a wide spatula; sprinkle with chives; garnish with lardons. Serve immediately.
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