Wednesday, October 23, 2013

delicata fried eggs

I've been reading a book about math. A Mathematician's Lament, by Paul Lockhart. In it he describes math as an art form, and not as the practical discipline we've been led to believe it is. To him, it is something unto its own, unrelated to this world of imperfection and complexity.
Living in one's dreams can be so reassuring, where everything falls into place in perfect harmony. Sometimes things seem much prettier in my mind than in reality. I mean, what would be prettier than a flower shaped squash surrounding a fried egg, sunny side up: a marvelous photo op.
But then when I made the thing and it existed in the real world it didn't come out as planned. Not the fault of the eggs, not the fault of the squash, just a reality of life. things don't always come out as planned. But the flavor is immense - sweet squash with salty egg is a heavenly way to start your day.
Delicata Fried Eggs
1 tablespoon olive oil
One delicate squash, sliced and seeded (a small on makes 10-12 circles)
Eggs (as many as you plan to eat - up to 10-12)
Fresh thyme leaves
Salt and pepper to taste
1.  Brush the delicata slices with oil and lightly salt them. Bake at 425 for 10 minutes each side.
2. Place baked delicate on an oiled frying pan and crack an egg in each hole. Sprinkle with thyme, salt and pepper and fry until mostly cooked. Turn over to cook the yolks, or eat sunny side up.


  1. Squash and runny egg yolks are a match made in heaven! And I might have just squealed when I saw that first picture!