This Thai-style egg scramble is quickly becoming one of my favorite breakfasts. I feel powerful after putting it in my body. It’s rich and substantial but it doesn’t burn my stomach or weigh me down. Colorful, nutrient-dense, simple, and delicious; a breakfast win in my book. I’m sure not everyone finds the idea of fish sauce in the morning palatable, but fear not, savory breakfast haters, you can enjoy this rice-curry shop staple at any time of day. And you should.
I’ve adapted this recipe for Stir-Fried Pumpkin with Eggs, using a butternut squash from our CSA bag this week in place of kabocha squash, and luscious coconut oil instead of vegetable oil. The butternut squash I used was a tiny little dude, so our scramble was more eggy than squashy, which is probably not authentic, but tasty nonetheless.
I like listening and watching the squash steam like this. I think the kabocha squash that the original recipe calls for might be a little firmer than our butternuts, so I imagine you could probably get away with adding just a half cup or so of water to the pan with the butternut squash, covering the skillet with a lid, and letting it steam for several minutes. Let me know if you try it, or if you have a different method of tenderizing gourds on the stove!
We of Team Hammack-Woods stock a (mostly) vegetarian pantry. With rare exceptions (on my part), we don’t eat meat at home, and we tend to stay away from unfermented soy and its commercialized devilspawn, so we go through a lot of organic eggs as a clean and easy source of protein. They’re so versatile–I have daydreams about putting eggs on all manner of things (all of them edible, thank you). I love them lightly fried in olive oil, or poached with a hint of red wine vinegar and perched atop a mound of wilted greens and legumes, or cracked right into a simmering pot of spicy tomatoes and coconut cream. I get terribly excited when I come across a new recipe for eggs done in a way I never would have thought up myself.
And for me, discovering this recipe was definitely one of those exciting moments. I hope this dish might inspire someone else like it did me! And if you’ve come across (or dreamed up) any other clever egg dishes, I’d love to for you to share them with me in a comment! Cheers and
beers eggs. Lots of eggs.
Thai Style Stir-Fried Butternut Squash with Eggs
adapted from SheSimmers
1 butternut squash, peeled, seeded, and diced into 1-inch cubes
2 tablespoons coconut oil (if desired, use a neutral-flavored oil like safflower instead)
3 cloves garlic, minced
1 tablespoon fish sauce (substitute a salty sauce like tamari or Bragg’s for a vegetarian alternative)
white or black pepper, to taste
good, clean water
Warm coconut oil in a large skillet or wok over medium-high heat. Add garlic and fry for a minute or so, stirring to prevent burning.
Add the diced butternut squash and fish sauce, then pour just enough clean water in the skillet to almost-not-quite-completely submerge the squash cubes. Leave the skillet uncovered and let the water boil away over the next 10-15 minutes.
When the water evaporates, say hello to your tender and wonderfully fishy little squash cubes! Crack the eggs right into the pan and continue stirring till eggs are cooked through.
Dust with white or black pepper. Serve with warm rice, or unaccompanied–it’s intensely satisfying, even on its own.