1 Servings 15 Minutes
3/4 cup Butternut Squash (spiralized into noodles)
1 tsp Coconut Oil
Sea Salt & Black Pepper (to taste)
2 tbsps Microgreens (optional)
Form the spiralized squash noodles into nests, making a small well in the center for the egg.
Heat a pan over medium heat and add the coconut oil. Use a spatula to transfer the squash nests to the pan and cook for about 7 minutes.
Crack eggs into cups and transfer them into the wells of the squash nests. Cook for about 3 to 4 minutes or until the whites have set and it is cooked to your liking. Cover the pan with a lid to speed up the cooking time.
Transfer the egg nests onto a plate and season with sea salt and black pepper to taste. Garnish with microgreens (optional) and enjoy!
Nutrition per serving
No Squash - Use spiralized sweet potato, beets or zucchini instead.
Save Time - Use store bought spiralized veggies.
Spiralizing Squash - Use a spiralizer machine to create spirals with the long part of the butternut squash, not the bulb. Peel ﬁrst and then cut in half horizontally to spiralize.