Delicata squashes are BACK at Trader Joe's and I couldn't be more pumped! This is my favorite type of squash because it is so quick and easy to prepare, looks like pretty flowers, and tastes amazing! These squashes are only 99 cents at Trader Joe's so they are very affordable as well. I cooked a big batch last night as part of my meal prep for the week, and used some to make bird's nests this morning for breakfast! Bird's nest toasts are one of my favorite ways to enjoy eggs and toast, and I thought it would be fun to make a veggie version with delicata squash since you don't even have to cut out a hole!
I recommend using a squash with the largest radius you can for this, so that there is the most room for eggs inside the ring. I used a whole egg for the two larger rings here. For the smaller squash rings, I whisked an egg with some milk, salt, and pepper, then poured it into the ring. It was cool to have a variety of egg styles here with both sunny-side-up and scrambled styles! To make this vegan, you could try this with a tofu scramble!
salt and pepper to taste
3 eggs (the number of eggs depends on how many bird's nests you are making - I used three)
1-2 tbsp milk (if scrambling eggs)
1. Prepare your delicata squash - slice off the ends, scoop out the seeds, cut into slices, sprinkle with salt and pepper, and roast at 425 F for 25-30 minutes. Click here for step by step instructions on how to cook the squash (and for another great meal idea with it).
2. If you are scrambling your eggs, whisk egg(s) with milk and seasoning.
2. Lightly oil a skillet and place over medium heat.
3. Add a few squash rings to the skillet, then either crack a whole egg into squash rings, or pour some scrambled egg mixture into the rings, or do both like I did!
4. Cover and let cook until the eggs are cooked to your liking. I kept the yolks soft for the whole eggs, but flipped the scrambled egg nests after the bottom was cooked so that they would cook evenly.
5. Let cool and enjoy!
Vegetarian, gluten free, vegan option