This is my adaptation of a recipe from April Bloomfield's book, A Girl and Her Pig. It combines a bunch of my favorite things into a heart breakfast that tastes complex but is actually quite easy to make. —fiveandspice
Heat your oven to 450F. Mince together the thyme and the garlic clove. Rub the cut sides of the squash with olive oil, the garlic and thyme, oregano, chile flakes, and several pinches of salt.
Put the squash halves in a baking dish cut sides up and cover tightly with foil. Roast in the oven until the squash is tender enough to be easily pierced by a knife in the thickest part. Flip the cut sides down, remove the foil, and roast about 10 more minutes until the cut sides are caramelized. Remove from the oven and allow to cool enough to handle.
Heat a medium frying pan over medium-high heat. Add the prosciutto slices just long enough to warm and slightly brown them, then transfer them to a plate. Add a tablespoon of olive oil to the pan, swirl to coat then crack in the eggs and sprinkle them with salt.
Cook the eggs to your liking - I do over-easy. To assemble the toasts smash a big scoop of squash on each piece of toast then top with a slice of prosciutto and a fried egg. Serve immediately.
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.