Cube and cook the butternut squash in a lidded frying pan with a sprinkling of himalayan salt, until slightly soft and brown round the edges. Put aside into a large oven proof dish in the oven.
Cook the sausages and black pudding and place alongside the butternut squash in the oven.
Cook the bacon and lie over the squash.
Halve the tomatoes and cook on each side, again place in the oven.
Wilt the spinach in the pan and then add the seasoned eggs. Scramble to desired finish.
Serve to hungry family.
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