Fiery British Squash and Egg Bake

Fiery British Squash and Egg Bake
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What Started it all:
Eggs, Squash, tea, oven


  • 8 eggs
  • 1 medium squash, diced
  • 4 cups of tea
  • A dash of boldness


  1. 1. Preheat the oven to 375°F.
  2. 2. In a fiery British spirit, brew a strong pot of tea and let it infuse your surroundings with its bold and robust aroma.
  3. 3. While the tea brews, gently sauté the diced squash in a sizzling hot pan until it's tender and slightly caramelized.
  4. 4. Once the squash is ready, transfer it to a baking dish and create little wells in the squash for the eggs to nestle into.
  5. 5. Carefully crack the eggs into the wells, ensuring they are evenly distributed across the squash.
  6. 6. Season the eggs and squash with a pinch of salt and a generous twist of black pepper.
  7. 7. Place the baking dish in the preheated oven and bake for about 10-15 minutes, or until the egg whites are set but the yolks are still slightly runny.
  8. 8. Remove from the oven and let it cool for a minute or two before serving.
  9. 9. Serve this bold and flavorful creation with a side of freshly brewed tea to complement the robust flavors.

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