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Toast with Squash, Prosciutto, and an Egg

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Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: If you like toast and squash and prosciutto and eggs, you will like them together. 


Toast with squash from Food52 

This isn’t really my recipe. It’s April Bloomfield’s, and she is a most excellent person from whom to borrow a recipe. As Jamie Oliver apparently said -- according to the cover of A Girl And Her Pig -- “this chick cooks like a Ninja.” I agree.  

As I read the name of this little breakfast creation, I couldn’t stop myself from humming, “These are a few of my favorite things...” Toast plus squash plus pancetta PLUS a fried egg?! It’s a perfect example of the cooking approach of: if I like x and y, I’ll like them even more together. It often works.

I took a few liberties, changing up the spicing of the squash to include the gentle fragrance of thyme alongside the heat of the chiles, and using prosciutto instead of pancetta because, well, I had prosciutto. The combination is delightful, sweet, salty, meaty, a little spicy. What more could you possibly want in a breakfast (besides, of course, girls in white dresses with blue satin sashes, or perhaps brown paper packages tied up with strings)?

Toast with squash from Food52

Toast with Squash, Prosciutto, and an Egg

Serves 4

1 1/2-pound butternut squash, halved and seeds removed
1/2 tablespoon fresh thyme
2 pinches dried oregano
4 to 8 pinches chile flakes (adjust the amount based on your spiciness preferences)
1 clove garlic
Olive oil
4 long, thin slices of prosciutto
4 thick slices of toast
4 eggs

See the full recipe (and save and print it) here.

Photos by Emily Vikre

Tags: breakfast, everyday cooking, toast, squash, eggs

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