Monday, October 10, 2011

Summer Squash with Baked eggs


This dish comes from food network.
This was ok for us but it did not knock our socks off. I guess our taste buds crave a little more excitement but it was a good way to use up some summer squash. This also made a lot so for those out there feeding more than two it is a good side dish.

2 lbs summer squash we used yellow and zucchini.
1 Tablespoon kosher salt
2 Tablespoons olive oil _ another 2 Tablespoons
2 shallots (we used yellow onion)
2 cloves garlic minced
1/4 teaspoon paprika + more for sprinkling
1/2 lb tomatoes chopped
4 oz goat cheese (chevre)
1/4 cup basil sliced and extra for garnish
4 eggs
black pepper
Cut off ends of squash and using a grater or food processor grate the squash. Combine 1 Tablespoon salt and let drain in a colander in sink for about 30 minutes
Preheat oven to 375
In an oven proof skillet heat 2 Tablespoons of olive oil. Add onions garlic and paprika and cook till tender and fragrant.
Squeeze as much of the liquid out from the squash, add to the skillet along with the tomatoes.
Cook until the mixture is tender and no longer releasing liquid, about 10 minutes.
Remove skillet from heat and stir in goat cheese and basil.
Smooth the mixture in skillet and make 4 wells with the back of a spoon and crack an egg in each one.
Sprinkle salt and pepper and paprika over eggs. Bake until egg whites and yolks are set about 10 minutes Garnish with basil and crusty bread.

By the way I have been having trouble loading my pictures. After 3 days of this I went back to my old template wish they would quit trying to improve something that works for me already. Now I have the dang spaces I can't get rid of with out going in to the html.

1 comment:

The Japanese Redneck said...

okay, this one really didn't interest me at all

I have a recipe from a friend that ya'll might like. I omit the bell pepper.


SUNDAY SQUASH
8 squash (small)
Salt and pepper to taste
1 cup frozen chopped onion
1 cup frozen chopped bell pepper
1 cup shredded parmesan cheese + plus some for sprinkling top of casserole
1 cup mayonnaise
2 eggs; beaten (or 3 eggs)

Cut squash into quarters.
Boil in salt & pepper water for approx. 15 minutes and drain.
Saute onion and bell pepper in a pat of butter until soft.

Combine all ingredients and add to squash. Pour into a greased 8 ½ x 11 ½ x 2 inch casserole dish. Sprinkle some parmesan cheese on top. Do not cover. Bake at 350 degrees for 40 minutes.

Servings: 8 to 10

Note: If fresh not avail., you can use a large bag of frozen squash