Egg-In-The-Hole Sandwiches with Delicata Squash | Canyon Bakehouse

Egg-In-The-Hole Sandwiches with Delicata Squash

Thin sliced rings of delicata squash with crispy bacon, crumbled blue cheese and sunny eggs on toasted English muffins.

Ingredients

  • 1 Delicata Squash, sliced into ½-inch rings

  • 1 Tbsp. Olive Oil

  • Salt and Pepper, to taste

  • 4 Canyon Bakehouse Honey Whole Grain English Muffins, toasted and buttered

  • 8 Strips Bacon, crisped and crumbled

  • 4 oz. Blue Cheese, crumbled

  • 4 Eggs

Directions

  1. Preheat the oven to 375 degrees and prepare a baking sheet with parchment paper or foil.
  2. 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.
  3. Butter each toasted English muffin half and assemble with crumbled bacon and blue cheese.
  4. Separate the eggs and place the whites in one bowl while carefully preserving the yolks in another.
  5. 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.
  6. 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

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