The canned squash with dill becomes a side dish base that needs just butter and eggs to feel like dinner. The onion and dill flavouring is already there, so this is quick work: crack eggs into a pan with the warm squash, let them set, and eat.

Serves 2. 15 minutes, 12 at the stove.

About 260 calories a serving, 12 g protein, 6 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 2 tablespoons butter in a skillet over medium-high heat. Pour in one 14.5 oz can of onion and dill seasoned squash and stir once to warm it through, about 2 minutes.2 min
2. Crack 4 eggs into the squash and stir gently so the eggs break and distribute. Season with salt and pepper, then let them cook without stirring until the eggs are set but still soft, about 5 minutes.5 min
3. Divide between two bowls and serve warm.

Note Swap the eggs for 4 ounces of cream cheese, stirred in at the end, if you want a richer side. Leftovers keep three days covered in the fridge and reheat gently on the stove. Serve with toast or over rice to stretch the meal.