Pattypan Squash with Eggs
These adorable baked egg cups are made from pattypan squash, cousin to the better known crooked neck squash. Simply scoop out the insides of squash, bake until tender, then crack an egg into the center of each squash and bake until eggs are set.
If your eggs are small, use a couple of them for each squash. Bake the squash cups up to 4 hours ahead and keep at room temperature, covered.