Egg and Onions Stuffed with Goat’s Cheese
26th September 2018
Portobello Mushroom Baked
1st May 2020
Ingredients
- 1 large acorn squash
- organic virgin coconut oil
- Himalayan Crystal Salt
- 4 large eggs
- 2 slices bacon cooked and crumbled
- Sriracha or hot sauce to taste for serving
Servings:
Instructions
- Preheat the oven to 425 degrees F.
- Chop the tip and tail off of the acorn squash. Cut the acorn squash into four 1/2" to 3/4"-thick rounds. Scoop the seeds and innards out of each round and discard.
- Lightly coat both sides of each round with melted coconut oil and place on a baking sheet. Sprinkle with salt and pepper and bake for 15 minutes, or until tender when poked with a fork.
- Remove squash from oven and lower the oven temperature to 350 degrees F.
- Crack one egg into a measuring cup that has a lip. Pour the egg into one of the squash rounds. Repeat with the remaining 3 eggs.
- Place in the oven and bake for 12 to 15 minutes, or until egg whites have set up.
- Serve with cooked crumbled bacon, sriracha (or hot sauce of choice), and any additional toppings you desire.
