Boil or steam the butternut squash, carrots or pumpkin until soft. Drain any excess water.

Place the steamed vegetables along with all of the other ‘yolk’ ingredients into a high-speed blender and blend until very smooth. The consistency needs to be thick and gloopy. Set aside until needed.

Using a medium-sized bowl, whisk all of the ingredients together until very smooth. Set aside until needed.

Using a large non-stick frying pan (with a lid), heat a little oil on medium then add 2 tablespoons of the egg white mixture. Fry for around 30 seconds.

Place 1 level tablespoon of the yolk mixture neatly into the centre of the white. Place the lid on and then cook for 2-3 minutes but don’t flip half way through. Remove with a spatula and cook the rest of the ‘eggs’ using the same method (you might need to add a little more oil to the pan).

After you’ve mastered the first one, you can try cooking multiple ‘eggs’ at the same time.