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  • fromjudyskitchen

"Egg Nests" (Butternut Squash Noodles + Fried Eggs)

Every time I shop at Whole Foods, I will see pre-packaged containers of zucchini noodles and butternut squash noodles in the produce section. I usually dismiss because it seems appalling to pay about $6 for such a small volume of veggies. However, last weekend, I felt extra lazy and decided to try them.

I ended up using the zucchini noodles for semi-healthy keto pasta. For the butternut squash noodles, I decided to make "egg nests" with them. A long time ago, I had made "egg nests" by frying up spaghetti noodles with fried eggs over a pan. I decided to try this same concept but make it keto-friendly instead.

Why am I all of a sudden into keto cooking? Well, because my husband tries really hard to adopt a keto diet when he can. He never gets to enjoy most of my cooking because I'm such a carb-loading maniac! I felt like being nice so wanted to test a recipe he could actually taste!

Not only is this recipe pretty damn healthy, it only took 10 minutes to whip up!

"Egg Nest" (Butternut Squash Noodles + Fried Eggs)

Prep Time: 5 min

Cook Time: 5 min

Yields: 3


  • ~ 3 oz butternut squash noodles

  • 2 tbsp olive oil

  • 2 tbsp Parmesan cheese

  • 3 eggs

  • Sea salt (to taste)

  • Desired spices and toppings (e.g. crushed red pepper, minced parsley)


  • Place butternut squash noodles in a bowl. Add 1 tbsp olive oil, 1 tbsp Parmesan cheese, and a pinch of sea salt. Toss all ingredients together.

  • In a medium pan, heat remaining olive oil over medium heat. Once hot, add 3 "nests" to the pan (3 separate piles of butternut squash noodles). Tip: Use a fork to swirl the noodles to form neater "nests."

  • Carefully crack an egg over each "nest." Sprinkle another pinch of sea salt, crushed red pepper, and other desired toppings over the eggs/"nests."

  • Cover the pan with a lid large enough to cover all of the "nests." Let sit for about 4-5 minutes or until eggs are set. Leave longer if you do not wish to have a runny yolk.

  • Using a spatula, transfer the "egg nests" to a serving plate. Optional: Garnish with minced parsley. Serve warm!


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