Some of you are going to think this is absolutely crazy but I have never, EVER, had a “dippy” egg. Nope. Never.
No over easy or sunny side up for me. I’m a scrambled/omelette girl and I like my eggs cooked. Thoroughly.
But I decided: new year, new experiences. And I went out of my scrambled egg comfort zone on New Years Day.
I made a quick hash using bacon, butternut and spinach and then topped it with an egg.
I must admit, it was pretty good! I’m not sure I’d replace my morning scrambles but this was a fun way to kick off the new year.
Let me share how I made it and hopefully it while inspire you to try something new this week too. Don’t just say you don’t like something, give it a chance! It’s fun!
- 1 slice of bacon
- 1 cup cubed butternut squash (~125g)
- 1/2 cup water
- 2 cups baby spinach (~85g)
- 1 Egg
- Kosher Salt and Black Pepper
Cut up the bacon into pieces and cook it down in a non-stick skillet.
I used a slice of real bacon. You could use turkey or even just a sprinkle of bacon bits and a spitz of non-stick cooking spray to cut down the fat/points a little. All work to get the bacon flavor in there. I just happen to have a house full of bacon obsessed boys and for that reason, bacon at my disposal. Not that I mind or anything. ;)
Add the cubed squash and cook it until it caramelizes a bit.
Those brown spots add flavor!
After a few minutes add 1/4 cup of water and quickly add the a lid to the pan.
This will soften the butternut up real fast.
After a minute or 2 check the squash. Repeat the process if it’s not soft enough. My pieces were small enough to only need one round of water.
Add the spinach to the skillet.
Don’t worry, it cooks down in no time. Just keep tossing.
Pile all the ingredients towards the center of the pan and top with a raw egg.
Option: Remove the hash, fry the egg and top it on the plate.
Cover and cook for 2-3 minutes on medium until the egg white is cooked though.
Slide everything on a plate…
…and enjoy!
Just a tip….
Make something like this on the weekend when you have a bit more time and prep the rest of the squash to use all week! I cut fry pieces and cubes to use for quick meals throughout the week. I even roasted the seeds for snacks, and since I had the cutting board out, I cubed up a melon I had on the counter. :)
Take the time when you have so when you don’t, everything just a little bit easier. :)
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 1 | Entire Recipe | |||
| Calories | Fat | Fiber | WWPs | |
| 275 | 18g | 4g | old: 6 | new: 7 |
| Sugar | Sat Fat | Carbs | Protein | |
| 3g | 6g | 18g | 13g | |
I make versions of this almost every day using whatever vegetables are on hand. Often involving fresh mushrooms, frozen chopped greens, sliced grape tomatoes. Sometimes add a tiny glug of heavy cream and a pinch of shredded Parmesan.
So, what did you think? I’m an eggs over medium girl myself. There’s a great recipe with lentils you may be interested in here: link to myrecipes.com
Hooray! The real key is trying an egg over easy with a farm fresh egg. I wouldn’t have believed it before, but the taste is truly incomparable. The color, too – the yolks are a brilliant shade of orange due to carotenoids from the plants and bugs they eat, not the anemic light yellow of supermarket eggs.
Have you ever tried this with sweet potato instead of squash? When I first saw your photo, I thought it was sweet potato and am now kind-of intrigued by that idea.
Sweet potatoes would be great! I’ve made sweet potato hashes and scrambles and it’s fab with bacon and eggs. Try it! Same technique works.
Thanks for the quick response. I have company coming in a few weeks and I think they’ll love this recipe!
This looks great. You know, I am thinking to serve this over rice and just a bit of dark soya sauce. It will be a perfect and delicious meal. And I think I like more bacon in it. :)
Yum – another delicious recipe to try!
Well now that looks just lovely. As the first person who commented mentioned, I make versions of this almost everyday, had no idea I was making a “hash”, cool!
Great recipe. Had it for dinner tonight.