Egg in the Acorn is a great twist on classic “Toad-in-the-Hole”. Traditionally made with a slice of toasted or fried bread, this version updates the recipe with a wheel of squash for a tasty, gluten-free slice of deliciousness.
Squash variation – acorn squash is ideal because of it’s relatively small size, mild flavour, and ready availability, but you can adapt this to a winter squash that’s small enough and that has a natural hole in the middle. A good-sized delicata squash would work well. Butternut squash, while tasty, is not as easy to work with here because of the shape and the very small central cavity.
Cheese variation – the cheese plays a very important role in this dish, but there is definitely room for variations. Sharp cheddar has a distinctive, pungent and salty flavour profile that plays very well against the relatively mild egg and squash, but you could try any number of sharp, strong cheeses. Italian hard cheese (parmigiano, grana padano, etc.) would work very well. A good blue cheese would make for a very different but delightfully distinctive variation too.
Egg doneness – In order to control how well-cooked your eggs are, you’ll want to ensure that you adjust the cooking time on the squash, and avoid leaving the pan under the broiler for too long. If you like a runnier yolk, cook the squash for a longer time before adding the egg. Note that the white on top will take longer to set because the heat in the pan is coming from below, but it will set under the broiler.
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|SERVING SIZE: 2|