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This was a(nother) delicious morning meal that was created by a necessity to use those fresh ingredients which came through our seasonal CSA program. That means – when in autumn, embrace the autumn bounty.

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This is a baked egg recipe that can take a little bit of prep time/work, but can actually be mostly prepared in advance so that it could be used for a larger group without too much work on-the-day.

For 2-4 people, x4 “bowls,” you’ll need: x4 fresh eggs, x2 medium potatoes, 1/2 acorn or butternut squash, 2 Tbsp honey, 3 Tbsp olive oil, 1 Tbsp unsalted butter, 1 Tbsp fresh rosemary (chopped), 1/2 head black kale, 1/3 cup heavy cream, 1 Tbsp parmesan (grated), salt & pepper.

Preheat oven to 425.

Begin by chopping the potatoes and squash into 3/4″ cubes. We peeled the squash but not the potatoes. Boil he potatoes in already boiling water for about 3 minutes. Drain and let cool for a moment.

Heat honey, 1 Tbsp olive oil, 1/2 tspn salt and a good grind of pepper in a small pot over medium/low heat until honey is smooth and the ingredients are combined well.

Toss slightly cooled potatoes with 1 Tbsp olive oil, salt, pepper and 1/2 Tbsp chopped, fresh rosemary. Coat well.

Toss the squash cubes with the slightly heated honey, oil, S&P mixture. Coat well.

Line a baking sheet with aluminum foil and add 1 Tbsp butter and place in the preheated oven to melt. Once the butter is melted (30 seconds), spread the butter evenly over the sheet by tilting it in all directions. Spread the squash over one half and the potatoes over the other half of the baking sheet and place in the oven.

Bake for 15-20 minutes until brown – lightly tossing with a wooden spoon or gently shaking the baking sheet a couple of times.

Chop the kale into strips removing the stalk completely. Heat 1 Tbsp of olive oil in a skillet and heat over medium heat. Add chopped kale and sauté, stirring constantly, until slightly softened, about 2 minutes. Add heavy cream and increase heat slightly. Stir well until cream has evaporated to about 30% and thickens.

Add about 1/2 tspn of olive oil to x4 medium sized ramekins and spread evenly with a paper towel.

After potatoes and squash cubes are cooked through and browned well, remove from oven and let cool for a few minutes.

Place oiled ramekins on a(nother) baking sheet and spread a layer of kale and then even amounts of potatoes and squash on top. (You could also add a layer of pre-cooked, chopped bacon here for complete decadence.) Add grated parmesan to the top and then crack an egg over the entire mixture.

Reduce oven heat to 375 and place all 4 ramekins, on a tray in the over and bake until eggs are white – about 10 mins. Serve with toast and coffee and have a great day.

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