Stuffed Butternut for Breakfast
Prep Time: 10 Mins
Cook Time: 40 Mins
Total Time: 50 Mins
Serves: 2
Looking for something creative and unique to prepare for your next brunch? These stuffed butternuts will steal the show. Not only is the presentation unique, but the combo of eggs and butternut is such a winner.
Ingredients
2 small butternut (or 1 large)
2 tablespoons olive oil
½ yellow onion, diced
125g white mushrooms (about 6-8 mushrooms)
100g baby spinach (about 4-5 cups)
½ cup grated cheddar cheese
4 large eggs
Salt and pepper to taste
Directions
Preheat the oven to 400F. Cut the butternut in half lengthwise and rub olive oil on the flesh with a sprinkle of salt and pepper. Place the butternut cut side down on a lined baking tray. Cook for 30-40 minutes until softened.
In a skillet on medium heat, add 1 tablespoon olive oil and cook the onions for 4-5 minutes until translucent, then add the mushrooms and cook for another 5 minutes. Add the spinach and cook until all the vegetables are wilted.
Once cool enough to handle, scoop out the butternut flesh into a bowl, leaving a small border so the skin holds its shape. Add the mushroom and spinach mixture, cheese, and a pinch of salt and ground pepper to the bowl. Mix to combine.
Add the filling back into the butternut skins. Using a spoon create a well in each butternut half and crack the egg inside it.
Bake again for another 8-12 minutes until the egg is cooked to your liking. Note, that the egg will continue to cook and solidify a bit when you pull it out of the oven, so if you jiggle the pan and the egg is still a bit soft it might be perfect if you like a medium-cooked egg.
