Breakfast eggs with bone marrow

1. BROTH AND MARROW
1. Prepare an 8 hour crock.
2. Add bones and cover with water.
3. Add vinegar.
4. Cook 8-10 hours on Medium or High.
5. Once done, remove one bone and carefully keep the marrow in the bone.
6. Drop it gently onto a plate. It will slide out with a little jiggle if needed.
7. Cool your remaining broth in the refrigerator.
BUTTERNUT SQUASH PUREE
8. Preheat oven to 400F.
9. Cut squash in half.
10. Clean.
11. Spread with ½ the fat suggested.
12. Cover gently with foil.
13. Bake 40-50 minutes depending on the size of your squash.
14. Remove and scoop out while hot and place in oven proof bowl.
15. Add remaining fat.
16. Add coconut cream (optional).
17. Blend with a hand immersion blender. It will get very creamy and soft.
18. Season to taste with salt.
19. Add to pastry bag with star tip and make your magic as you wish.
NOTE: You may scoop onto a plate if you wish instead.
EGGS
20. Take some of the white creamy fat from the top of the broth (not the broth) and place in a small skillet.
21. Heat it up and melt it if not already melted.
22. Fry each egg in the fat.
23. Season to taste.
24. Enjoy!