Eggs in an Acorn Squash Nest with Sautéed Arugula & Bacon

Eggs in an Acorn Squash Nest with Sautéed Arugula & Bacon

Ingredients:

• One acorn squash, this will make 5 rings
• 5 eggs
• 2 cups fresh arugula
• 1 clove garlic, finely chopped
• 1 red onion, diced
• 4-6 slices Canadian bacon, diced
• 1/4 cup dry white wine
• kosher salt and fresh ground pepper
• Olive oil

Directions:

1. Preheat oven to 425. Cut acorn squash into rings and scoop out squash seeds. You should have 5 one inch thick rings. Prick both sides of the acorn flesh with a fork. Prepare sheet pan with foil and drizzle acorn squash with olive oil and sprinkle with kosher salt. Let squash roast about 25 minutes until fork tender, but not mushy.

2. While squash is roasting. Prepare skillet with drizzle of olive oil and sauté your garlic and red onion until tender. Add in your Canadian bacon (you can also use pancetta, prosciutto or regular bacon). Let bacon brown and lower heat.

3. Once squash is cooked, pull out of the oven and drop an egg into each hole. Set back in 425 degree oven and let cook for 8-10 minutes.

4. While eggs are finishing in the oven. Add two cups of fresh arugula to skillet and drizzle of white wine. Also season with kosher salt and pepper. Put lid on and let arugula wilt. When done, prepare each plate with arugula mixture and then topped with your squash nests.