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Author Notes: This breakfast sandwich is all fall. Roasted butternut squash serves as a savory base, bacon crisped within an inch of its life added the crunch and saltiness, fried egg made it breakfast-y, and the browned-butter crispy sage was the perfect topping. Make this breakfast sandwich and enjoy your Sunday! —And What I Ate
- 2 whole-wheat english muffins, halved and toasted
- 1.5 cups roasted butternut squash
- 4 eggs
- 4 slices of bacon
- 8 sage leaves
- 3 tablespoons butter
- 1 tablespoon EVOO
- Kosher salt & freshly cracked black pepper
- Preheat the oven to 425.
- Cut off probably 3 inches of the top of a butternut squash (so you don't waste the rest of it), then rub the cut side with a little bit of EVOO.
- Place the squash cut-side down on a baking sheet, roast for approx. 40 minutes. Take out of the oven and allow to cool while you put everything else together.
- In a larger pan, add the bacon over medium-high heat. Flip when the underside starts to get crispy, pushing the bacon around the pan to make sure it gets cooked and crispy. Remove and drain on paper towels.
- Meanwhile, in a non-stick or enamel skillet, melt 1.5 tbsp. butter and 1 tbsp. EVOO over medium heat.
- Crack the eggs, one at a time, into a ramekin. Add to the skillet when the butter/oil mixture starts to be shimmery and have tiny bubbles.
- I cooked 2 eggs at a time. Gently add each one to the pan, let them set a bit, and then cover with a lid to steam it all together. This takes about 5 minutes - in about 3, uncover the pan and add a little kosher salt and freshly cracked black pepper to the eggs. When finished (you can cook them as long as you want for yolk consistency - I cooked the yolks all the way through, but might try this again with the yolks a little runnier), remove with a spatula to a plate and cook the other 2 eggs the same way.
- In a different, smaller pan, melt the butter slowly over medium low heat while the eggs are cooking. When it starts to get a little brown (brown - not black, otherwise throw it out and start over), add the sage leaves and shake the pan while the butter coats them and they get crispy.
- Remove the skin from the butternut squash, cut into chunks and add to a bowl. Mash. This needs nothing as apparently butternut squash is the world's perfect, most tasty food when roasted.
- Toast the english muffin halves, then assemble - a spread of the butternut squash, then the bacon, the fried egg and top it all with a couple of crispy sage leaves.
- Serve and watch your boyfriend be completely impressed by how you're changing his entire opinion of squash. Happy Sunday.