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Steamed Eggs and Squash

From Athens Locally Grown

<p>Right after I graduated college, a coffee shop opened up town. Besides the usual coffee shop drinks, Martha’s Black Dog served up a few simple but beautifully prepared dishes, and the place quickly became a favorite place to eat. This recipe for Steamed Eggs and Squash is one of her dishes that is still in my rotation today. It’s a great way to use up the overflowing basket of squash and zucchini, along with those eggs that are finally plentiful. Add a side of sauteed green beans and some crunchy toast, and you’ve got a fine meal suitable for breakfast, lunch, or dinner. And made 100% with items found through Athens Locally Grown</p>
Source: Martha's Black Dog, a defunct eatery in Socorro, New Mexico (Entered by Eric Wagoner)
Serves: Serves two. Or one, if that one is me.

1 summer squash, cubed (and/or)
1 zucchini, cubed
5 eggs, beaten
1/2 cups soft cheese (cottage, fromage blanc, chevre, etc.)
salt, pepper, and (optional) herbs
butter, oil, or bacon drippings

Step by Step Instructions
  1. Sauté the squash in a tiny bit of fat until just heated through. Set up a double boiler (two nested sauce pans with an inch of water in the bottom will be fine). When the water comes to a boil, add the eggs, cottage cheese, and seasonings. Slowly stir constantly. When the eggs have just begun to set, add the squash. Cook a little bit less than you like them as they’ll finish cooking on the plate.