A quick and easy breakfast idea using leftover baked butternut squash. Simply warm the squash halves, crack an egg into each, top with Parmigiano Reggiano, and broil until the eggs are cooked.
Warm up the leftover butternut squash halves slightly. Crack one free-range egg into each squash half and grate Parmigiano Reggiano generously over the eggs. Season with black pepper and sea salt. Broil for 4 minutes, or until the eggs are cooked to your desired doneness. Serve immediately, using day-old sourdough bread for dipping.
