Squash Blossoms Over Baked Eggs

• 1 sweet onion, diced
• 2 cloves of garlic, diced
• 1 small or medium squash, diced
• 1 tomato, diced
• 5 - 6 eggs
• 1 sprig of tarragon, leaves only
• 1 sprigs of thyme, leaves only
• tallegio cheese
• 2 tablespoons butter
• 2 tablespoons heavy cream
• salt and pepper

1. Preheat oven to low broil.
2. In a skillet over medium-high heat, add butter until hot. Add onion and saute for 5 minutes or until translucent. Add garlic and saute for 1 minute to release fragrance. Add squash and tomato and saute for about 5 minutes or until squash begins to caramelize. Season with salt and pepper and add herbs and cream.
3. Crack eggs one at a time and add to skillet and make sure there is room between them. Top with desired amount of cheese.
4. Put under broiler for 3 minutes and add squash blossoms. Put back under broiler for another 3 minutes.
5. Remove and serve in individual bowls with bread and butter

sweet onion, garlic, tomato, eggs, tarragon, thyme, tallegio cheese, butter, heavy cream, salt

Taken from food52.com/recipes/37666-squash-blossoms-over-baked-eggs (may not work)