Butternut Breakfast Sliders
Ingredients
- 1 large large Butternut Squash Look for one with long neck
- Avocado Oil
- Sea Salt & Black Pepper
- 6-8 8" slices Prosciutto Can substitute bacon
- 6-8 Poached Eggs
Instructions
- Preheat Oven 400°
- Slice squash neck into 1/2″ discs (6-8 pieces)
- Brush discs well with avocado oil on both sides and lay flat in sheet pan
- Dust discs with salt & pepper. Cook for 45 min. or until both side are golden brown.
- While squash is roasting, toast prosciutto in skillet until crispy.
- Poached eggs and have ready in covered dish to keep warm
Pesto Time!
- Add Spring mix, Arugula, Chives, Basil, and Garlic In a food processor until crumbly.
- Add Avocado, Lemon juice, sale & pepper to processor mixture and blend until smooth.
Assemble
- Butternut disc, pesto, prosciutto, egg & a little more pesto on top!
Notes
Notes
Use the bulb end of the squash to make crust for quiche!
Use the bulb end of the squash to make crust for quiche!