This recipe comes from the Inspirilized blog. I lost the cheese to make it Whole30 compliant and added thyme because I think it’s yummy!
15 min Prep Time 15 min Cook Time
30 min Total Time
Olive oil mister
20 ounces, spiralized butternut squash, made with the thick noodle setting (can be purchased at The Fresh Market)
2 teaspoons olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
2 large eggs
2 ounces Whole30 compliant pancetta, chopped (can also be found at The Fresh Market)
1 tablespoon chopped fresh thyme
1. Preheat the oven to 400®F. Light mist 2 large baking sheets with oil.
2. Divide the butternut squash noodles between the prepared baking sheets and toss each 1 teaspoon oil, 1/4 teaspoon salt, and pepper to taste. Roast until soft, 7 to 10 minutes.
3. Meanwhile, to poach the eggs, fill the large deep skillet with 1 1/2 to 2 inches of water. Bring to a boil over high heat, then reduce the heat until it holds a simmer. Crack the eggs into individual bowls. One at a time, gently slide the eggs into the simmering water. Using a spoon, gently nudge the egg whites toward the yolks. Cook 2 to 3 minutes for a semi-soft yolk or 3 to 4 minutes for a firmer yolk. Using a slotted spoon or spatula, transfer the eggs one at a time to paper towels to drain.
4. In a large skillet, cook the pancetta over medium heat, stirring, until slightly browned, about 3 minutes. Remove the pan from the heat, add the roasted butternut squash noodles, and stir in the thyme.
5. To serve, divide the noodles between 2 plates and top each with a poached egg. Season with more pepper, if desired, and serve.
This dish is great any time of the day, but it is super yummy for Sunday brunch. I hope you enjoy it!