1

Heat the oil in a lidded pan set over a high heat. Add the sage leaves and cook for 1-2 minutes, or until crisp. Using a slotted spoon, transfer the sage to a plate lined with kitchen paper. Put the squash in the pan and cook, stirring, for 2-3 minutes or until golden. Stir in the garlic, then reduce the heat and cook, covered, for a further 10 minutes, stirring occasionally, until tender.

2

Meanwhile, cook the pasta to pack instructions, or until al dente. Add the broccoli for the final 2 minutes of cooking time, then drain, reserving 2 tablespoons of the cooking water. Return the pasta mixture to the pan, then stir in the cooked squash mixture and the reserved cooking water. Season to taste, then toss gently to combine. Cover and keep warm.

3

Meanwhile, crack the eggs into a pan of simmering water and poach for about 3 minutes until the whites are just set and the yolks are still soft. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen paper.

4

Serve the pasta topped with the poached eggs, grated hard cheese, crispy sage leaves, and seasoning