Eggs in a Butternut Squash Nest

15 Dec Eggs in a Butternut Squash Nest

Prep Time: 15 minutes | 1  Servings

Ingredients:

• 3/4 cup Butternut Squash (spiralized into noodles)
• 1 tsp Coconut Oil
• 2 Egg
• Sea Salt & Black Pepper (to taste)
• 2 tbsp Microgreens (optional)

Directions:

1. Form the spiralized squash noodles into nests, making a small well in the center for the 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. Cook for about 3 to 4 minutes or until the whites have set and it is cooked to your liking. Cover the pan with a lid to speed up the cooking time.
4. Transfer the egg nests onto a plate and season with sea salt and black pepper to taste. Garnish with microgreens (optional) and enjoy!

Notes:

• NO SQUASH: Use spiralized sweet potato, beets or zucchini instead.
• SAVE TIME: Use store bought spiralized veggies.
• SPIRALIZING SQUASH: Use a spiralizer machine to create spirals with the long part of the butternut squash, not the bulb. Peel first and then cut in half horizontally to spiralize.

Nutrition: (Amount Per Serving)

• Calories = 234
• Fat = 14g
• Saturated Fat = 7g
• Trans Fat = 0g
• Carbs = 14g
• Fiber = 2g
• Sugar = 3g
• Protein = 14g
• Cholesterol = 372mg
• Sodium = 146mg
• Vitamin A = 11702IU
• Vitamin C = 25mg
• Calcium = 109mg
• Iron = 3mg