BUTTERNUT SQUASH EGG NESTS

A delish savory brunch ready in minutes!

If you like a good savory brunch, this is for you! Don't get me wrong I love simple fried eggs, but when you add Cece's Veggie Co Noodled Butternut Squash Spirals to the mix it makes all the difference! These nests are easy, fun to make and super healthy! I enjoyed mine on top of a kale Caesar salad with freshly grated pecorino and chili flakes. I highly recommend giving this a try! 

Yields1 Serving

 ½ Package of Cece's Veggie Co Noodled Butternut Squash (see image above)
 2 Eggs
 2 tbsp Avocado Oil (best for high heat cooking)
 Salt, Pepper, Chilli Flakes to taste

1

Heat up avocado oil in a cast iron skillet for about 1 - 2 minutes on medium.

**Cast iron is preferred for this recipe, but a regular pan will also work just fine.

2

Add two handful of Cece's Veggie Co Noodled Butternut Squash Spirals to the skillet. Mix around and sauté for about 2 minutes. This helps the noodles cook through a little before you form them into nests.

3

Using a set of tongs, create two palm-size nests of noodles in the pan. Move noodles around to create a small inch-size hole in the middle of each nest. The noodles will look like two donuts! This makes it easier for the eggs to cook properly when you add them in. Increase heat to medium-high and let "donut" clusters cook 1-2 minutes on their own. Feel free to add some salt and pepper here.

4

Crack an egg in the center of each noodle nest SLOWLY. Since the skillet it hot, it should start cooking immediately upon contact. Let them cook for about 3 - 5 minutes until the egg is cooked to the way you like it. You can also cover the skillet for part of it if you want the yolk to cook through a little bit more.

5

When the nests are ready to go, use a spatula to scoop them out of the skillet. I enjoyed these on top of a kale caesar salad with pecorino! I seasoned with more salt, pepper and some chili flakes of course.

ENJOY!

If you want a step by step video tutorial on how to make this recipe, check out the "recipes" highlight on my Instagram page @eatwellwithsari. You can see just how easy and delicious this one is. Enjoy, friends!

#SIMPLEBUTWISTED - Keep up with all the fun on IG

 

 


Thank you to Cece's Veggie Co for sponsoring this recipe. You can find their products nationwide at Whole Foods and other retailers. Check out their store locator here

 

Ingredients

 ½ Package of Cece's Veggie Co Noodled Butternut Squash (see image above)
 2 Eggs
 2 tbsp Avocado Oil (best for high heat cooking)
 Salt, Pepper, Chilli Flakes to taste

Directions

1

Heat up avocado oil in a cast iron skillet for about 1 - 2 minutes on medium.

**Cast iron is preferred for this recipe, but a regular pan will also work just fine.

2

Add two handful of Cece's Veggie Co Noodled Butternut Squash Spirals to the skillet. Mix around and sauté for about 2 minutes. This helps the noodles cook through a little before you form them into nests.

3

Using a set of tongs, create two palm-size nests of noodles in the pan. Move noodles around to create a small inch-size hole in the middle of each nest. The noodles will look like two donuts! This makes it easier for the eggs to cook properly when you add them in. Increase heat to medium-high and let "donut" clusters cook 1-2 minutes on their own. Feel free to add some salt and pepper here.

4

Crack an egg in the center of each noodle nest SLOWLY. Since the skillet it hot, it should start cooking immediately upon contact. Let them cook for about 3 - 5 minutes until the egg is cooked to the way you like it. You can also cover the skillet for part of it if you want the yolk to cook through a little bit more.

5

When the nests are ready to go, use a spatula to scoop them out of the skillet. I enjoyed these on top of a kale caesar salad with pecorino! I seasoned with more salt, pepper and some chili flakes of course.

ENJOY!

BUTTERNUT SQUASH EGG NESTS

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