Egg Farmers Mini Squash Pots © Courtesy of Egg Farmers
Did you know the second Friday in October is always World Egg Day? While Ontario egg farmers don’t need a holiday to share their eggs with consumers across the province, World Egg Day is an excellent opportunity to pass along all the ways to enjoy the simple but versatile egg.
Whether you choose brown or white, large or extra-large, enriched or free run, eggs are always a fresh, nutritious, high-quality protein that make any meal perfect!
There are more than 500 egg farm families in Ontario who not only love offering fresh and local food to families like theirs, but are committed to always giving the best care to their hens. Canadian egg farmers follow on-farm food safety and animal care programs, so you can be assured that you get the best quality eggs from hens that are well-cared for.
Looking for new ways to enjoy eggs? We have lots of great recipe ideas at www.getcracking.ca. Why not try these Mini Squash Pots for your next brunch with friends or as a fun dinner idea for the family? Or better yet, serve them up at your own World Egg Day celebration.
Mini Squash Pots
Serves: 4 • Prep Time: 40 minutes • Cook Time: 50 minutes
Ingredients
- 4 small Buttercup/Kabocha squash, pie pumpkin or acorn squash (about 850 g each and 6 inches [15 cm] wide)
- 12 eggs, divided
- ½ cup (125 mL) chicken broth
- 3 cups (750 mL) ½-inch (1 cm) cubed day-old bread (French or Italian loaf)
- 1 cup (250 mL) chopped mild semi-dry cured chorizo sausage
- ½ cup (125 mL) diced onion
- ½ cup (125 mL) diced celery
- ½ cup (125 mL) diced Oka cheese
- 1 tbsp (15 mL) dried Italian herb seasoning, microgreens, and black pepper to garnish
Directions
Preheat the oven to 400°F (200°C).
Prick squash or pumpkins with a paring knife. Microwave each for 3 minutes on high power. Slice 1½-inch (4 cm) off the top; remove seeds and stringy pulp from squash. Arrange squash and tops on a large parchment paper-lined baking sheet.
In a large bowl, whisk together 8 eggs and broth; add bread, chorizo, onion, celery, Oka cheese and herb seasoning, stirring to combine.
Divide filling among squash. Bake for 40 minutes or until cooked through.Remove from oven and top each squash with 1 egg. Bake for 10 minutes, until whites are set, and yolks are still runny or until desired doneness.
Garnish with microgreens and pepper to taste. Serve with squash tops propped on the side.
Tip: Increase or decrease cooking time if using larger or smaller squash/pumpkins.
Tip: Break each egg into a small bowl before adding it to the top of each squash to prevent shells from getting into your mixture.
Nutrients per serving (¼ recipe or 1 filled squash): 630 calories, 30 g total fat, 870 mg sodium, 54 g carbohydrates, 13 g fibre, 17 g sugars, and 40 g protein.
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Ontario eggs are healthy, easy to prepare, affordable and produced by local farmers. Egg Farmers of Ontario is pleased to offer you recipes, cooking techniques, and tips to simplify meal preparation.
