Spiced Eggs with Squash.

A gently warming breakfast that’s easy on the stomach, full of beta-carotene from the squash, and built around protein-rich eggs — one of the best foods for the early days of recovery.

Method.

1. Steam the squash until just cooked through.
2. Heat 3 tablespoons of the oil in a medium-sized frying pan and add the mustard seeds.
3. When they start to pop, add the squash, the garam masala, and the salt, and cook gently until the squash is hot.
4. Push the squash to the side of the pan, add the last tablespoon of oil, then carefully break the eggs into the empty side of the pan and fry until just cooked.
5. Serve immediately.