The whole family will love this healthy and delicious breakfast. Start the day properly with Spaghetti Squash Breakfast Egg Nests with Herbs – Gluten Free and Dairy Free too!
Usually when we’re traveling we tend to skip breakfast. Well not entirely, but we don’t exactly have a proper sit down hot meal. Sometimes it’s bananas, sometimes crackers or rice cakes; on a good day both.
But here in England we’ve actually been enjoying our fair share of hot breakfasts. We started with a proper introduction to the English breakfast when we were couchsurfing with a group of university students in Bath, England. After one too many ciders the night before they guaranteed a ‘fry up’ would be just the thing to bring everyone back to life.
What exactly is a fry up you ask?
We’re talking about fried eggs, tomatoes, mushrooms, sausages, hash browns, bacon, toast, juice and black pudding. Oh yea and black pudding is basically blood sausage, made from you guessed it pigs blood.
The Brits sure know how to have a full breakfast.
While I can’t deny it was delicious, I don’t think a 1,000+ calorie meal is the way to start each and every day.
So for those ‘healthier’ days try making these spaghetti squash breakfast egg nests instead. I made these using the other half of the spaghetti squash that I baked for the spaghetti squash pesto pasta dish.
Now these spaghetti squash breakfast egg nests are actually a healthy filling start to the day.
Let me know what you think of these spaghetti squash breakfast egg nests in the comments below!
A healthy and delicious breakfast to properly start the day. Spaghetti Squash Breakfast Nests with Eggs and Herbs
- 2 cups cooked spaghetti squash about 1/2 of a baked spaghetti squash
- 2-3 cloves garlic minced
- 3-4 green onions diced
- 1/2 egg
- 1 tablespoon fresh basil finely chopped
- 1/2-1 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.
Recipe from Urban Poser