Vegetables for breakfast? You bet! Just cut a pattypan squash into slices, remove the centers to create a ring and add eggs cupped by leaves of fresh basil. Very pretty, very tasty!
This time of year, UFOs show up at the farmers market. Oh wait, they're not UFOs, they are satellites! Oh wait, they're not satellites, they are pattypan squash! Not sure what I mean with the UFO and satellite references? Here's a photo of pattypan squash.
These little guys (and some times, not-so-little guys) may look daunting but really, pattypan squash belong to the family of summer squash that includes the more familiar zucchini and yellow squash. Pattypan squash are just so cute, I want to grab them all up and let them sit pretty in a basket on the counter, reminding me that, glory be, it's summer.
But glory be, pattypan squash are too good, cooked, to let sit around just looking pretty. This is a great way to cook pattypan squash for breakfast, especially for large pattypans which aren't quite as tender as baby pattypan squash. The recipe is a riff on the famous bread and egg dish with a hundred names, what my family calls Gashouse Eggs but many call Toad in a Hole, thus, here, Toad in a Pattypan Hole.
Vegetables for breakfast? You bet!
SPELLING LESSON Do we spell pattypan squash as one word, pattypan? or two words, patty pan? One word!
This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long in 2009 at Kitchen Parade, my food column, and now again in 2010. With a free Kitchen Parade e-mail subscription, you'll never miss a one!
TOAD in a PATTYPAN HOLE
Hands-on time: 10 minutes
Time to table: 20 minutes
Serves 1, easily multiplied
Time to table: 20 minutes
Serves 1, easily multiplied
A little oil
Slice of pattypan squash, about 3/4 inch thick, a hole cut in the center
Salt & pepper to taste
1 egg
1 tablespoon milk
1/2 tablespoon flour
Salt & pepper to taste
1 - 2 large fresh basil leaves
1 egg
Salt & pepper to taste
A sprinkle of cheese
Preheat the oven to 300F. Heat an oven-safe skillet on MEDIUM HIGH, add the oil when hot and let warm until shimmery. Drop the pattypan squash into the skillet (it should sizzle a bit) and season. Let cook, without turning, until the bottom half cooks and the edges begin to brown. Turn over and repeat. Cook just until al dente, it will keep cooking once the egg is added.
Meanwhile, whisk the egg, milk and flour in a small bowl, season to taste. When the pattypan slice is cooked, pour a little of the egg-milk-flour mixture into the center, just enough to form a thin base, and let cook a minute. Place the basil leaves in the center, cupping to hold the egg. Drop the egg onto the basil leaves, season to taste and then sprinkle with the cheese. Move the skillet to the oven and let cook until the egg is cooked as little/much as desired.
Thats it! Serve and savor!
ALANNA's TIPS & KITCHEN NOTES
There's enough egg-milk-flour mixture for four or five servings. Don't overdo the cheese, just a tiny sprinkle, maybe a teaspoon per egg. You really want the delicate taste of the pattypan squash to come through, contrasting with the already-creamy egg yolk. 
MORE FAVORITE PATTYPAN SQUASH RECIPES
~ Stuffed Pattypan Squash ~
~ Simple Baby Pattypan Squash with Squash Blossoms ~
~ Quick Pattypan Squash ~
~ more summer squash recipes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~
from A Veggie Venture
~ Stuffed Pattypan Squash ~
~ Simple Baby Pattypan Squash with Squash Blossoms ~
~ Quick Pattypan Squash ~
~ more summer squash recipes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~
from A Veggie Venture
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© Copyright Kitchen Parade 2010
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