- Prep Time : 15 min
- Cook Time : 45 min
- Ready Time : 60 min
- 1 whole butternut squash
- 4 slice tomato
- 4 large eggs
- salt and pepper
Wash the outside of the squash.
Slice the squash into 3cm (1 1/4in.) thick rings.
Use a glass to hollow out a 5-6cm (2- 2 1/2in.) hole from the neck slices. Clean the seeds and mucilage from the large end slices.
Boil the unused discs of squash in a medium pot for 20 minutes until soft. Puree or mash the squash.
Prepare a baking sheet by spraying with non-stick spray, or coat with oil.
Lay a slice of tomato down on the prepared baking sheet for each of the rings. Lay one ring on each slice of tomato. Spoon a small amount of the puree into the center of the ring and pat it into the edges so the eggs won\’t leak out of the ring. Season with salt and pepper.
Bake for 25 minutes at 160°C (325°F).
Crack an egg into a glass and check for blood spots. Pour the egg into the squash ring. Repeat until all the rings are full.
Bake for 12 minutes at 160°C (325°F), until the whites are set but the yolks are still runny.