11/08/2025
I bet my Saturday breakfast tastes better then yours đ I found the cutest little squash at Sprouts. Was not completely sure how I was going to use them this week but I had to buy them.
I cut two squash rings and then cut a circle in the center to remove the seeds. I sautĂŠed the squash in a skillet with olive oil, seasoned with sea salt, oregano and crushed red pepper. During the cooking process I flipped a few times. Once the squash was feeling tender I cracked an egg into each ring once the egg was setting underneath I flipped to finish cooking the egg.
Served with a kale salad with apple, butternut, bacon, pepita seeds and EVOO
Apple, bacon & butternut were left over from cooking class this week. I never let anything go to waste.
