Garlic Rosemary Squash Rings with Eggs

Instructions

1. Heat the oven to 425°F (215°C). Line a large baking sheet with parchment paper.
2. Carefully slice the squash in half. Scoop out the seeds using a spoon. Slice the squash in 6 to 8 slices, about 2-cm (3/4-inch) thick.
3. To a bowl or plate (large enough to fit a slice of squash) add 2 eggs, chili flakes, garlic powder, a pinch of salt and a few cracks of black pepper. Whisk until combined.
4. To a bowl or plate (large enough to fit a slice of squash) add the Parmesan, Panko or breadcrumbs, rosemary and olive oil. Mix until combined.
5. Make the garlic rosemary squash rings with eggs: Dip each squash ring in the egg wash. Dip each ring in the rosemary Parmesan to coat on both sides. Place the squash ring on the baking sheet and repeat with remaining squash.
6. Drizzle the rings with a few tablespoons of olive oil. Bake for 15 minutes. Sprinkle any of the remaining rosemary Parmesan mixture in the middle of each squash ring and return to the oven for 5 minutes. Remove the pan from the oven.
7. Place a small sieve over a bowl. Working with one egg at a time, crack the egg directly in the sieve to strain any water egg white bits out (this will ensure a compact egg that stays in the squash ring and doesn’t ooze everywhere). Place the egg in a squash ring and repeat with the remaining squash rings and eggs.
8. Once each squash ring has an egg in the center, place the pan back in the oven. Bake for 6 to 8 minutes, until the egg whites look opaque and the egg yolks are jammy. Serve right away.