Skip to main content

Eggs in Acorn Squash Rings

A great recipe for when your customers want to skip the toast, boost flavor, and increase nutrition.


1 Acorn squash, sliced into four rounds
4 eggs
2 Tbsp. olive oil
Sprigs of Markon First Crop Sage
Salt and pepper, to taste


Toss squash rings with one tablespoon of oil, salt, and pepper. Roast at 400 degrees until tender, but not fully browned.
Heat large saute pan with remaining oil. Add squash rings; crack one egg into the center of each ring. Season with salt, pepper, and sage. Flip when yolks are starting to firm up. Cook for another minute.
Remove from pan and garnish with more sage leaves.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.