Skillet Eggs with Squash

I just love the summertime! Forget about the fact that us teachers have summers off. Or that we finally get to catch up on all the recreational reading we have postponed during the school year. Or that we get to sleep in as late as we want on a Monday. My favorite part of summer is all the  fruits and veggies that pop up at all the local farmer’s markets and fruit stands.  Just down the road, I am able to pick fresh blackberries or choose my own corn at the local family farm. How cool is that!?

The other day, I stopped by my friend H’s house and she told me about the recipe below that was made up of mostly summer squash and zucchini. She had pulled it out of this month’s Food Network magazine and made it for her and her husband. Now normally I would steer clear of any kind of squash because I know it is not one of my husband’s favorite foods, but I thought why not…he might even, dare I say, LIKE IT!  This dish is more appropriate for a leisurely Sunday brunch that it is for a weeknight dinner, but I had most of the ingredients on hand and I thought, who hasn’t had breakfast for dinner? I know I have!

The quickest way to get this dish from start to finish is using a food processor. It literally took minutes to shred all the summer squash and zucchini and than the rest was quick and easy. I also used Boar’s Head Sharp White Cheddar to top this dish and I think it paired quite nicely. The eggs cooked perfectly in the oven and had a good runny consistency of that of sunny side up eggs. In short, this dish is the perfect breakfast comfort food giving it a cheesy and summery taste that lingers on into fall. Even my husband loved it! Now that is saying something.

Ingredients:

• 3 pounds (6 medium) summer squash and/or zucchini
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 4 scallions, thinly sliced, white and green parts separated
• 1 jalapeno pepper, seeded and minced
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon freshly grated nutmeg
• Freshly ground pepper
• 1 tablespoon unsalted butter
• 6 large eggs
• 1/2 cup grated pepper jack or sharp white cheddar cheese

Directions:

Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.

Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.

Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.

Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.