This past Christmas my sister gifted me with some gorgeous Le Creuset bakeware that I’ll pretty much take any excuse to bust out. It’s perfect for roasting vegetables in, and I’m planning on making a queso cheese dip in the individual sized ones she got me soon. I’ve been trying to limit my extreme bread love to make room for my extreme pasta and ramen love (priorities, right?), so I’ve been trying to find accompaniments for my eggs that don’t involve toast. This was one such experiment that turned out super well.
Butternut Squash and Brussel Sprout Hash with Fried Eggs
$3.91 for 3-4 servings, $1.30 per meal
Butternut Squash- $1.47 (1/2 a squash at 2.93)
Brussel Sprouts- $1.24
Eggs- $1.20 for 3 servings
Method:
Peel and rough cube up your butternut squash, and place in a baking dish. Bake your squash at 375 degrees celcius until is is fork tender. I don’t bake this as long as I would for a sauce using butternut squash- I still want it to have a nice meaty-ness, not mushiness. I drizzled mine with olive oil and put some cracked black pepper and thyme leaves on it.
In another baking dish, cut your brussel sprouts in half, drizzle with olive oil and pop in the oven with your butternut squash for about 20-25 minutes depending on the size of your brussel sprouts.
While that cooks up, I have to admit that my mother taught me the secret to a great sunny-side up fried egg. It’s twofold, really: butter in the hot pan, and a drizzle of water to create steam in the pan when you’re nearing fully-cooked status (if you put a lid on, the top of your egg will solidify nicely while remaining runny because of the steam). Don’t forget to crack some black pepper on top of your eggs as well as a pinch of salt!
To assemble, it’s really easy. Put your brussel sprouts into your butternut squash pan, mix together and take a couple spoonfuls of that mixture and place it on a plate. Then, slide your perfectly cooked eggs on top and dig in!
Pretty delicious and nutritious for a meal that will cost you around $1.30.
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