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RECIPE
10 INGREDIENTS7 STEPS1HR

Baked Delicata Egg Cups & Crispy Herbed Crumbs

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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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Fulfilled by
Enjoy these upgraded "eggs in a basket" for breakfast, brunch or anytime.

1HR

Total Time
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3 Tbsp
Olive Oil , divided
1 clove
Large  Garlic , peeled, crushed
1/2 cup
Breadcrumbs
to taste
to taste
Freshly Ground Black Pepper
1 Tbsp
3 cups
Delicata Squash , washed, trimmed
4 sprigs
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Nutrition Per Serving
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CALORIES
384
FAT
23.1 g
PROTEIN
11.6 g
CARBS
33.0 g

Author's Notes

To make fresh breadcrumbs, break up 1 to 2 pieces of hearty bread and add them to the bowl of a food processor; give it a couple quick pulses until the bread is coarsely chopped.

Directions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
In an 8- or 9-inch cast-iron or oven-going skillet heat Olive Oil (2 tablespoon) over medium heat. Add the Garlic (1 clove); cook 3 to 4 minutes or until golden brown, turning occasionally. Remove the garlic; finely chop and set aside.
Step 3
Add the Breadcrumbs (1/2 cup) to the skillet; cook 4 minutes or until golden. Transfer to a small bowl; stir in the chopped garlic, 1/4 teaspoon Salt (to taste) and 1/8 teaspoon Freshly Ground Black Pepper (to taste); let cool. Stir in the Shredded Parmesan Cheese (1/4 cup) and chopped Italian Flat-Leaf Parsley (1 tablespoon).
Step 4
Cut the Delicata Squash (1 pound) into four 1 3/4- to 2-inch-thick rings. Using a spoon or melon baller, scoop out the seeds and flesh to create a 1 1/2- to a 2-inch-diameter hole.
Step 5
Wipe the skillet. Add the remaining Olive Oil (1 tablespoon). Add the squash rings, turning to coat all sides with oil. Sprinkle with 1/4 teaspoon of Salt (to taste) and toss in the Fresh Thyme (4 sprig). Bake for 15 minutes and flip the squash over.
Step 6
Remove the thyme stems. Crack one of the Large Egg (4) into a small cup or bowl; slide it into a squash ring. Repeat with the remaining eggs. Sprinkle the eggs with 1/4 teaspoon Salt (to taste) and 1/8 teaspoon Freshly Ground Black Pepper (to taste). Bake for 10 minutes more or until the egg whites are set.
Step 7
Top with the breadcrumb mixture. If desired, garnish with fresh thyme sprigs. Serve immediately and enjoy!

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Nutrition Per Serving
Calories
384
% Daily Value*
Fat
23.1 g
30%
Saturated Fat
6.9 g
34%
Trans Fat
0.0 g
--
Cholesterol
225.6 mg
75%
Carbohydrates
33.0 g
12%
Fiber
3.4 g
12%
Sugars
7.9 g
--
Protein
11.6 g
23%
Sodium
394.0 mg
17%
Vitamin D
0.0 µg
0%
Calcium
147.1 mg
11%
Iron
2.0 mg
11%
Potassium
16.1 mg
0%
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