Roasted Eggs with Butternut Squash

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, half the salt, and black pepper. Spread on a baking sheet and roast for 15 minutes until lightly golden.

   Tip: Cut squash into uniform pieces so they cook evenly.

2. 2

   While the squash roasts, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add sliced shallot and cook for 2 minutes until softened, then add minced garlic and torn sage. Cook for another minute until fragrant.

   Tip: Don't let the garlic brown or it will taste bitter.

3. 3

   Remove the squash from the oven and stir in the shallot-sage mixture and vegetable broth. Arrange the squash mixture evenly across a 9x13 inch baking dish or divide among four individual ramekins.

   Tip: Individual ramekins create an elegant presentation.

4. 4

   Create four shallow wells in the squash mixture. Carefully crack 2 eggs into each well, keeping the yolks intact. Sprinkle with remaining salt and red pepper flakes.

   Tip: For easier handling, crack eggs into a small cup first, then gently slide into the wells.

5. 5

   In a small bowl, mix panko breadcrumbs with grated parmesan cheese. Sprinkle this mixture around (not directly on) the eggs.

   Tip: Keeping breadcrumbs away from yolks helps them stay creamy while the whites cook.

6. 6

   Return the baking dish to the oven and bake for 12-15 minutes, until the egg whites are set but yolks remain runny, and the breadcrumb topping is golden brown.

   Tip: Bake time depends on your oven and egg size; start checking at 12 minutes.

7. 7

   Remove from the oven and let rest for 2 minutes. Drizzle with a touch more olive oil if desired and serve immediately while warm.

   Tip: The residual heat will continue cooking the eggs slightly after removal from the oven.