Egg-In-The-Hole Sandwiches with Delicata Squash
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Thin sliced rings of delicata squash with crispy bacon, crumbled blue cheese and sunny eggs on toasted English muffins.
Ingredients
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1 Delicata Squash, sliced into ½-inch rings
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1 Tbsp. Olive Oil
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Salt and Pepper, to taste
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4 Canyon Bakehouse Honey Whole Grain English Muffins, toasted and buttered
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8 Strips Bacon, crisped and crumbled
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4 oz. Blue Cheese, crumbled
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4 Eggs
Directions

- Preheat the oven to 375 degrees and prepare a baking sheet with parchment paper or foil.
- Toss the squash rings with olive oil and place them on the prepared baking sheet in a single layer. Season with salt and pepper and roast until fork tender but still firm, 8-10 minutes.
- Butter each toasted English muffin half and assemble with crumbled bacon and blue cheese.
- Separate the eggs and place the whites in one bowl while carefully preserving the yolks in another.
- Working 1-2 at a time, place the squash rings in a large pan over medium heat (use more olive oil, if needed). Spoon about 1 Tbsp. of egg white into the center of the squash rings before dropping one yolk on top. Cook until the eggs are set, 3-4 minutes.
- Place one cooked egg-in-the-hole onto each prepared English muffin with bacon and blue cheese. Serve immediately.
Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Servings: 4