This dreary, cold Saturday consisted of a late brunch and lots of couch potato-ing by the Christmas tree :)

I love the simplicity of this recipe. You’re pretty much going to dump all things good & delicious into a cast iron skillet and finish it off in the oven. Easy! AND it’s not terribly terrible for you either, lots of fresh veggies with a little egg yolk running through it? I mean come on, YUMMMMM. And the way a cast iron skillet retains all the juices and flavors of the crispy prosciutto, it just can’t get any better.

2 cups butternut squash, cubed
2 large cloves garlic, minced
1/2 onion, chopped
olive oil
salt and pepper
2 cups fresh spinach
3 oz prosciutto, rough chopped
1 tablespoon fresh rosemary, chopped
4 oz shredded cheddar Gruyere cheese (I got this block of cheese super affordable at Aldi, but any white cheddar will do!)
5 eggs

1. Heat olive oil in a cast iron skillet over medium high heat; add onions and garlic and cook until softened
2. Add a little more olive oil, butternut squash, salt and pepper, spinach, prosciutto and rosemary. Stir and cook until squash is soft, about 5-6 minutes
3. Add a little shredded cheddar Gruyere and then crack 5 eggs right on top of the butternut squash hash (or really, however many you want or can fit in your pan)
4. Place skillet in oven at 400 degrees for about 10 minutes until eggs have reached desired done-ness. Hint, you can wiggle the pan to see how runny/stiff the egg whites and yolks are ;)
5. Top skillet with more shredded cheese & serve immediately

Optional – add diced tomatoes (ours were going bad and gave the plate a just a little fresh lift)