Eggs in a Butternut Squash Nest
(Serves 2)
Ready for a new recipe?! This works just as well for Breakfast-for-Dinner as it does for regular Breakfast-for-Breakfast. Sorry, Lunch.
Ingredients:
1.5 cups butternut squash (spiralized into noodles)
2 tsp. coconut oil
4 whole eggs
sea salt + pepper to taste
1/4 microgreens (optional)
Directions:
1. Form the spiralized squash noodles into nests, making a small well in the center for an egg.
2. Heat a pan over medium heat and add the coconut oil. Use a spatula to transfer the squash nests to the pan and cook for about 7 minutes.
3. Crack eggs into cups and transfer them into the wells of the squash nests.
4. Transfer the egg nests onto a plate and season with sea salt and black pepper to taste. Garnish with microgreens (optional) and enjoy!
In good health,
Tara
P.S. If you enjoy recipes like this one, you’re going to want to hop onto my newsletter list! ;-)
