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Author Notes: About 20 plus years ago, someone mentioned to me they had eaten squash blossoms and I thought to myself, “why would anyone do that”? As with many things I have had to stick my foot in my mouth over, I was wrong, completely wrong. Squash blossoms rock, seriously they rock.
Stuffed and fried, sautéed in dishes, a top a pizza or baked on eggs (along with a million other ways) they are brilliant, simply brilliant; so when the season of squashes hits in late July and August, I pluck them from our garden as quickly as they come up (of course not the ones with the squash attached) and on the evening menu they go. In fact, the menu becomes revolved around them.
One of my favorite dishes is squash blossom over baked eggs. If I need a quick meal or a slow Sunday breakfast, this dish satisfies and never disappoints. Serve it up with warm toast or add roasted potatoes or both, your choice but make sure you have some homemade jam to accompany.
So I dare you to journey on my squash blossom fetish. This recipe is an easy way to get started and a guarantee of falling in love….with the blossom :) —Eatentions
- 1 sweet onion, diced
- 2 cloves of garlic, diced
- 1 small or medium squash, diced
- 1 tomato, diced
- 5 - 6 eggs
- 1 sprig of tarragon, leaves only
- 1 sprigs of thyme, leaves only
- tallegio cheese
- 2 tablespoons butter
- 2 tablespoons heavy cream
- salt and pepper
- Preheat oven to low broil.
- In a skillet over medium-high heat, add butter until hot. Add onion and sauté for 5 minutes or until translucent. Add garlic and sauté for 1 minute to release fragrance. Add squash and tomato and sauté for about 5 minutes or until squash begins to caramelize. Season with salt and pepper and add herbs and cream.
- Crack eggs one at a time and add to skillet and make sure there is room between them. Top with desired amount of cheese.
- Put under broiler for 3 minutes and add squash blossoms. Put back under broiler for another 3 minutes.
- Remove and serve in individual bowls with bread and butter
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