Naturally Ella · by Erin Alderson★ 5.0
Butternut Squash Toast with Fried Eggs
NUTRITION · PER SERVING20M COOK
CAL 66%·PRO 96%
CARBS 206G62% OF CAL
15G FIBER0G ADDED0G INTRINSIC172G OTHER19G TOTAL SUGAR
FAT 36G24% OF CAL
14G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash on toast, topped with fried eggs and crispy sage. A simple, elegant dish balancing sweetness, richness, and warmth.
mainamericaneggs🍳 skilletvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 3/4 cup butternut squash puree (see note)
- 1/4 teaspoon black pepper
- 1/8 teaspoon sea salt
- 1 1/2 tablespoon butter, divided
- 1/4 cup sliced red onions
- 1 large egg
- 2 fresh sage leaves
- 1 thick slice crust bread, toasted
At a glance
PER SERVING · TIME 20M
CAL 66%·PRO 96%
CARBS 206G62% OF CAL
15G FIBER0G ADDED0G INTRINSIC172G OTHER19G TOTAL SUGAR
FAT 36G24% OF CAL
14G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 2747mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1225mg
- Calcium
- 276mg
- Iron
- 13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2747MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.