Recipe source.
Ingredients
- 1 large acorn squash (about 1 1/2 pounds)
- 2 teaspoons coconut oil or vegetable oil of choice
- Kosher salt
- Freshly ground black pepper
- 4 large eggs
- 1 teaspoon chopped fresh thyme leaves or chives
Steps
Arrange a rack in the middle of the oven and heat to 425°F. Line a rimmed baking sheet with parchment paper.
Trim off about 1/2 inch from the top and bottom of the squash and discard. Slice remaining squash crosswise into 4 (about 3/4-inch-thick) rounds and remove the seeds and membrane in each slice with a spoon.
Rub both sides of the squash rounds with the oil and place on the prepared baking sheet in a single layer. Sprinkle each slice with a big pinch of salt and a grind or two of black pepper. Bake until the squash is just fork-tender, about 15 minutes.
Remove the baking sheet from the oven and reduce the temperature to 350°F. Gently crack an egg into the centre of each squash slice and sprinkle each egg with a pinch of salt. Bake until the egg whites are just set, about 10 minutes more for runny yolks, and a few minutes longer for set yolks.
Using a wide, flat spatula, transfer the squash slices to plates. Sprinkle each with fresh thyme or chives and serve.