Fried Eggs in Delicata Zucchini Rings
I love the genre of making eggs in a hole, whether it’s a hole in a simple piece of white bread, a grilled cheese sandwich or even bell peppers. (The only member of this family I hate is an egg cooked in an avocado ; not all holes are meant to fill.) My new favorite is the delicate courgette, especially when fried in brown oil until soft and caramelized around the edges. …
I strongly believe in achieving moral excellence by starting my day with vegetables , and these little soft egg cups do just that. The height of the squash ring depends on its girth. If the rings are large enough, they do not need to be thick. If you are working with a narrow pumpkin, just make the rings taller so they can hold the egg. Otherwise, it’s just frying. To make these little breakfast parcels you will need:
- Delicate pumpkin, cut into as many rings as you want to eat
- As many eggs as you want to eat
- Salted butter
Slice the pumpkin into rings, removing the entrails and fibrous pieces. Melt the butter in a nonstick skillet over medium heat and add the pumpkin rings when it starts to foam. Cook the courgettes for 3-5 minutes on each side, depending on the thickness of your rings, until they are tender and the butter begins to brown. When the pumpkin is soft and caramelized, crush the egg through a sieve to filter out the watery portion of the protein, then carefully slide the egg into the pumpkin ring. Cover with a lid (or large ovenproof plate) for a few minutes, until the top of the egg white is cloudy and hardened. Carefully remove it from the plate with a thin spatula and serve with toast (for dipping yolks).