Monday, August 1, 2011
This recipe (or my variation) was touted in the most recent issue of Food Network Magazine (I swear I am not a paid shill for this magazine; it's just that this month had a ton of inspirational recipes!) as a brunch recipe. I made it (with a few tweaks) for dinner and it was fabulous. So whatever. You decide.
Eggs with Squash
2 pounds zucchini, grated
2 tablespoons olive oil
3 scallions, diced
red pepper flakes to taste
3 tablespoons chopped fresh parsley
1/4 teaspoon nutmeg
salt and pepper to taste
1 tablespoon butter
1/2 cup grated sharp cheddar cheese
Grate the zucchini into a colander. Toss with 1 tablespoon of salt and let drain in sink for about 40 minutes. Squeeze to remove as much liquid as possible.
While the zucchini is deliquifying, heat the oven to 375 degrees. Put the olive oil in a large ovenproof skillet. Add the scallions and saute. Add the red pepper flakes and salt. Cook until the scallions are soft, about 3 minutes. Add the shredded and dry zucchini. Cook about 7 minutes, stirring occasionally. Add the parsley, nutmeg and pepper to taste. Cook until the mixture is slightly dry. Remove from heat and cool
Make sure the zucchini is evenly spread out in the pan. Make four little holes in the mixture. Put a little pat of butter in each hole. Crack an egg one at a time and pour into each hole. Add the grated cheese on top. Put the skillet into the oven and cooked 12-15 minutes until the eggs are cooked the way you like them.
Serve and enjoy