Patty pan egg stack

By the end of summer, I feel like I’ve prepared every single possible combination of vegetables, but they aren’t all used up yet. So when inspiration strikes at this point, I feel positively jubilant.  Patty-pan squash is a ball-shaped summer squash with a soft, easy-to-slice skin much like zucchini (courgette). Seeds are easy to scoop out, and the flesh is light in both flavour and texture, making it ideal for stuffing or slicing into decorative rings, which is what I’ve done here. This recipe is very quick and easy to prepare, and would suit for a light lunch on one of those rare remaining warm days this month, when you want to spend the maximum amount of time enjoying the weather.Picture of ingredients for patty pan egg stack

Serves 2


1 medium Patty pan squash
Splash Olive oil
Dash Salt and pepper
1 teaspoon Dried thyme or tarragon
2 Eggs
2 small Mushrooms
1 small Red onion–about enough to equal the mushrooms
2-3 ounces Cheese for melting, shredded (I used a very bland one this time)


  1. Cut squash in half through the stem. Scoop out seeds and remove stem. DO NOT PEEL.Picture of squash cut in half
  2. Slice across halves to make an equal number of rings about 1/2 inch thick . If the peel on the end sections appears tough, pare some away.

    Picture of squash 'rings'

    Note the end ‘rings’ are not open.

  3. Sear on both sides in a little oil in a frying pan.
  4. Season now, and if squash is large and/or more mature, reduce heat, cover and allow to tenderize for about 10 minutes.
  5. Clean and finely slice mushrooms and onion. Soften in the pan with the squash.Picture of seasoned squash with onions and mushrooms in pan
  6. Increase heat to egg frying temperature. Arrange two squash stacks in frying pan, reserving closed end pieces.
  7. Crack an egg into each stack. Layer in shredded cheese with cooked mushrooms and onions. Cover with end squash pieces and more cheese.
  8. Replace lid on frying pan and cook for about 3-5 minutes for a soft egg.
  9. Serve as desired.Picture of squash/egg stack on plate.

Option: Beat the eggs with the cooked mushroom and onion before adding to the stack, for a more consistent texture.

I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Recipes, Summer
One comment on “Patty pan egg stack
  1. I was relieved to see the cheese go on, as it was looking far too healthy until then! 😉

    Liked by 1 person

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Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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