Roast vegetable hash with egg and hollandaise sauce

SERVING SIZE: 2

PREP TIME: 10 mins

COOK TIME: 40 mins

TOTAL TIME: 1 hr

Ingredients

• 3 cups chopped roast vegetables [I used a mix of potatoes ,carrots, asparagus and pumpkin]

• 1 large brown onion , finely chopped

• 2 tablespoons oil

• 2 eggs , poached or fried

Ingredients for Hollandaise Sauce

• 2 egg yolks

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon dijon mustard

• 1/8 teaspoon salt

• pepper to taste

• 1/2 cup melted butter

Method

In a large frypan , place oil and onions and fry gently till browned will take about 15 minutes

Add the chopped vegetables and fry on low heat for about 15 minutes till they are browned and becoming crispy

Set aside and keep warm

Hollandaise sauce method

In a blender whisk the egg yolks, lemon juice , mustard, salt and pepper

Now slowly add the melted butter continuously whisking, will only take a minute, and it will be thick and creamy

On a plate place the vegetables,then poached egg , and pour the hollandaise sauce over the egg and sprinkle with freshly ground pepper , serve with toast or fresh bread