Servings: 4

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Grilled Vegetable Stack:

1 Large Sweet Potato

1 Large Courgette

4 Large Portobello Mushrooms

2 Large Beef Tomatoes

1 Medium Aubergine (eggplant)

4 Large eggs

200ml Olive oil

¼ Cup fresh chives - chopped

Sea salt & black pepper for seasoning

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Hollandaise:

2 Large egg yolks

100g Unsalted butter

1 tbs white wine vinegar

1 tbs lemon juice

¼ cup fresh chopped chives

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Instructions

1. Cut the vegetables into 1.5 cm thick slices, slicing the sweet potato lengthways, the courgette and aubergine on the diagonal, leaving the mushrooms whole but removing the stalks. Brush with olive oil, cook on a preheated griddle pan until charred and tender, starting with the sweet potato and Portobello mushrooms as these will need the longest cooking time.

2. Prepare the hollandaise. Gently melt the butter in a saucepan. Put the egg yolks, lemon juice and white wine vinegar in a blender. Blend thoroughly, then slowly add the melted butter a little at a time. Continue to blend until the sauce thickens, keep warm.

3. 3/4 fill a large saucepan with water and bring to the boil. Crack eggs into Poachies and cook for 4-5 minutes. Drain on kitchen paper. Remove eggs from Poachie bags. top tip... if the egg doesn’t come out of the bag easily it is not cooked, pop it back into the boiling water for another 20-30 seconds!

4. To serve, place a slice of sweet potato onto each serving plate, followed by the Portobello mushroom, a couple of slices of courgette, a slice of aubergine and finally the tomato, top with the poached egg and spoon over the warm hollandaise. Finish with a sprinkling of chives and seasoning. Serve immediately.

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