Name: Butternut Squash Noodle Nests and Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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

Description

Fried eggs nested in savory butternut squash noodles come together to make a hearty and satisfying meal. Gluten free. Paleo, Whole30.

Ingredients

Scale

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

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Instructions

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.

Notes

**Not sure how to make butternut squash noodles? Check out my tutorial HERE.