How cute is this? Fried eggs nested in savory butternut squash noodles. Something a little different to get you out of that breakfast rut.
BFD is something that happens around here. When I can’t think of anything to make for dinner, the default is usually something with eggs. And since I’m always trying to sneak in a few more vegetables, butternut squash noodle nests are the perfect thing.
You can actually make this recipe with any vegetable noodle that you have on hand. Sweet potato, zucchini, spaghetti squash, parsnip, cabbage…. it all works. Simply saute your noodles, form into nests, add eggs, and cook until done. So freaking easy! THIS is the spiralizer I use to make vegetable noodles.
Here’s the deets:
butternut squash… is a creamy winter squash loaded with vitamin A, vitamin C, and other important vitamins and minerals. It’s high in antioxidants and decreases inflammation in the body. It is a good source of fiber and healthy carbs. A great substitute if you’re trying to eat less refined carbs like bread and pasta. You can see my tutorial on how to make butternut squash noodles HERE.
eggs… are a great source of protein. But as with all things, quality matters. I encourage you to buy the best quality eggs you can afford. I prefer pasture-raised eggs from my local farmer’s market.
avocado… = healthy fats. I’m obsessed. You may notice that I add it to almost everything.
fresh herbs… make everything taste better. Take your pick: cilantro, parsley, dill, or basil. It all tastes good.
sauerkraut… because your belly will thank you. A few bites of fermented foods every day will help keep your gut flora nice and happy.
extra greens… because the more vegetables you eat, the more diverse your gut microbiome will be and the more fiber you will take in. This keeps your bowels moving in a good way. I love this with crispy butter leaf lettuce and arugula.
Butternut squash noodle nests are super easy to make. Whether you’re looking to change up your breakfast, make a quick and easy lunch, or have BFD, I think you are going to really LOVE this recipe. Simple real food ingredients and lots of yummy flavors going on.
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Fried eggs nested in savory butternut squash noodles come together to make a hearty and satisfying meal. Gluten free. Paleo, Whole30.
- 1 tbsp ghee, coconut oil, or avocado oil
- 2 cups butternut squash noodles **
- 1/4 tsp salt
- 1/4 tsp garlic powder (like this)
- 2 eggs
- extras: fresh herbs, sauerkraut, salad greens, red pepper flakes
- Melt fat of choice in a large skillet over medium heat. Add butternut squash noodles, salt, and garlic powder. Cook until noodles are tender but not falling apart – about 6-8 minutes. If noodles begin to stick, add a teaspoon or two of water.
- Once noodles are tender, form into two nests with an indentation in the center. Crack an egg into center of each nest. Cook for 5-7 minutes, until whites are cooked but yolks are still soft. For more well done yolks, place lid onto skillet for a few minutes.
- Use a spatula to transfer egg nests to a plate and add whatever extras you like : fresh herbs, sauerkraut, salad greens, red pepper flakes, etc.
**Not sure how to make butternut squash noodles? Check out my tutorial HERE.
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