Easy Butternut Egg Baskets (dairy free + gluten free + paleo + keto)

This easy recipe is made with just 4 ingredients, is ready in less than 20 minutes, and is the perfect protein fix for anytime of day!

BUTTERNUT SQUASH is an excellent source of vitamin A, which helps to support ocular health and vision.

FLAX FED CHICKEN EGGS are a great source of omega-3, selenium, vitamin D, vitamins B6, vitamin B12 and minerals such as zinc, iron and copper - all of which play vital roles in supporting cognitive and nerve function.

NATURAL SEA SALT contains sodium and potassium, both of which help to release retained water and reduce inflammation.

Easy Butternut Squash Egg Baskets

INGREDIENTS

1 medium butternut squash (peeled + seeded + diced into 1/4" cubes)

1 extra large flax fed chicken egg

2 tbsp unrefined coconut oil

1 tsp+ duxbury saltworks classic sea salt

METHOD

Heat 1 tbsp coconut oil over medium-high heat, then add the butternut squash to the pan, season with 1 tsp duxbury saltworks classic sea salt and toss to distribute oil and seasonings.

Continue cooking the squash for 10-15 minutes, stirring often, until squash is caramelized and tender.

Remove the squash from the pan, then add 1 tbsp coconut oil and reduce heat to medium.

Add 1/2 cup piles of butternut squash into the pan with space between each pile.

Press a shallow hole in the middle of each pile and crack an egg into the hole.

Cover the pan and continue cooking for 7-10 minutes until the egg whites have turned opaque.

Serve over baby greens and season to taste with duxbury saltworks classic sea salt, duxbury saltworks spring sea salt, everything bagel seasoning, bee pollen or your favorite egg toppings!