An eye-catching variation to a childhood favorite--without the bread.
- 1 large acorn squash
- 2 tsp olive oil
- 1 1/4 tsp salt divided
- 1 1/4 tsp black pepper divided
- 1 tsp dried sage divided
- 4 large eggs
- 4 tbs minced red bell pepper divided
Preheat oven to 425 degrees.
Trim off both ends of the squash to make a flat surface; discard ends. Slice remaining mid section of squash crosswise into 4 equal rounds. (Rounds should be about 3/4 of an inch thick). Remove seeds and membrane with a spoon.
Brush both sides of squash with oil, place on a baking sheet coated with cooking spray or oil. Sprinkle each round with 1/4 tsp. of salt, pepper, and sage. Bake at 425 degrees for 15 minutes or until squash is tender.
Remove baking sheet from the oven. Crack an egg into the center of each acorn slice, sprinkle eggs with remaining salt and pepper. Sprinkle minced red bell peppers on top. Return baking sheet back to the oven, reduce heat to 350 degrees and bake for 12 minutes or until eggs are cooked. Transfer to to four plates using a wide spatula.
If you don't like sunny side up eggs, scramble the egg before putting it into the acorn slice.