Catfish Out of Water

I am in an egg mood this week. Oftentimes I'm busy and don't have the time or the energy for breakfast. Which is a shame because I do love it! And it is good to start out the day with good food, instead of starving until lunch or reaching for something a little too quick and easy and not quite as satisfying on the run! So, this week I am endeavoring to do better and eat breakfast. There's something about the creaminess in runny fried eggs and avocados with butternut squash and habanero rice that just hits the spot. Squash fried eggs are one of my staple breakfast meals that will keep you full all day without any of the guilt.

I'd originally made the squash and habanero rice for Enchiladas w/ Rice, Black Beans, & Red Chilis. But one of the best parts about things like rice or beans is that you always end up with more than you need for a single meal! I take this as an opportunity to make all sorts of different meals throughout the week. It makes it easier to throw things together in a pinch, while also eating incredibly delicious and homemade meals.

Gallery

Variations of Squash Fried Eggs

In my endeavoring to eat breakfast week, I tried my hand at several fun recipes. An omelette is a great alternative if you want something a little bit more elevated than runny eggs. I also used the same rice in a burrito and enchiladas as well.

Burrito w/ Squash & Brown Rice

Omelette w/ Squash, Brown Rice & Avocados

Enchiladas w/ Rice, Black Beans, & Red Chilis

Fried Eggs w/ Squash, Brown Rice & Avocados

Squash fried eggs are a breakfast staple with runny eggs, freshly sliced avocados, and a little kick from the squash and habanero rice. They're one of my favorite go-to's in the morning. Taking only about 15 minutes to prepare, they're a great recipe for leftover rice and whatever produce that you have on hand.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American, Latin American

Servings 1 serving

Equipment

• Skillet
• Stovetop

Ingredients

  

Squash & Habanero Rice

• 2 c. butternut squash cubed
• 1 red bell pepper cubed
• ~10 cherry tomatoes quartered
• 1/4 red onion minced
• 4 cloves garlic minced
• 3 habaneros minced
• 3 bay leaves
• 1/2 tsp. chili pepper
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• dash salt
• dash pepper
• 1 ½ c. brown rice

Fried Eggs

• 1/2 c. squash & habanero rice
• 2 eggs
• 1/2 avocado diced
• dash salt
• dash pepper

Instructions

 

Prepare Ingredients

• Cook Brown Rice w/ Squash & Habaneros. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.

  If you make it ahead of time, heat before starting eggs.

Fried Eggs

• Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.

  I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Use just enough so that your eggs don't stick!
• Crack egg into the pan.

  It should be hot enough that the egg sizzles, but doesn't deep fry or brown immediately.
• Let cook until golden brown on the bottom and you can flip the egg with ease. The whites should be fairly set on both sides, but not completely cooked.

  You want to cook this relatively quickly so that the egg yolk doesn't set, though. It should take about a minute or two. Turn the heat up if the egg whites don't cook quickly enough or down if the egg yolk starts to cook. Also immediately flip if this happens!
• Flip and turn off the stove. Cook for another 30 seconds, or until the egg white is completely cooked. It should already be mostly set and this should take no time at all!

Assemble Plate

• Spread rice across a plate, cover with fried eggs, and top with freshly sliced avocado, salt, and pepper.