Wednesday, October 9, 2013

Breakfast Spaghetti Squash Egg Nests

Serves 2

2 cups cooked spaghetti squash (about ½ of a baked spaghetti squash)
2-3 cloves garlic, minced
3-4 green onions, diced
½ egg
1 tablespoon fresh basil finely chopped
½-1 teaspoon sea salt
1-2 tablespoons almond flour (depending on the wateriness of the squash)
4 eggs (1 per nest)
1-2 tablespoons oil
Turn oven on broil. In a bowl combine the squash, garlic,green onions, egg, basil salt and almond flour. Mix. Heat a large cast iron pan over medium high heat. Add 1 tablespoon oil. Add a mound of the spaghetti squash mixture to the pan. Using a spoon push into the center of the mound, making about a 1 inch round opening at the center. Crack an egg into the center of each spaghetti squash mound, widening the circle as needed to get the egg to fit. Assemble one nest at a time, fitting about 2-4 nests into a cast iron pan. Continue to cook the nests until the bottom becomes crisp (but not burned). Place the cast iron pan under the broiler. Broil for for 3-4 minutes, depending on how you like your eggs cooked. Remove from the oven, plate and serve.

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