Toast with Squash, Prosciutto, and an Egg

October 24, 2013

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 

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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

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  • Kukla
  • Greenstuff
  • Kristen Miglore
    Kristen Miglore
  • fiveandspice
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.


Kukla October 24, 2013
Scrumptious and beautiful as always, Emily! Saved!
fiveandspice October 25, 2013
Thanks so much Kukla.
Greenstuff October 24, 2013
This'd be great for breakfast, lunch, or dinner!
You might want to add the eggs to the list of ingredients.
fiveandspice October 25, 2013
Oops, did I forget them? I'm horribly scattered these days! :) And yes, this totally works for any meal.
Kristen M. October 24, 2013
Your photos always make me feel like I'm actually having breakfast with you, which I like very much. Also, in case you haven't tried it yet, April Bloomfield's porridge changed my life.
fiveandspice October 25, 2013
Thanks Kristen. Wouldn't it be fun if you were?! I have yet to try the porridge (shame on me!), but I'll get there.