Poached Eggs with Asparagus, Pea Tendrils and Spring Herb Hollandaise

Steps

1. Preheat oven to 220°C. Bring a small pot of salted water to a gentle simmer. Line an oven tray with baking paper. Place baby kumara on prepared tray with a drizzle of oil and season with salt and pepper. Cook for 25-30 minutes until tender. Turn once during cooking.
2. Cut green ends off baby carrots leaving 1cm at the top. Peel or gently rub to remove rough skin. Cut any larger carrots in half lengthways so they are similar sizes. Peel courgette into long, thin ribbons, stopping when you reach the core. Set aside.
3. When kumara has 10 minutes remaining, add vinegar to pot of simmering water. Crack eggs into tea cups or ramekins and pour, one at a time, into water. Cook for 3-4 minutes (for soft poached eggs), or until cooked to your liking. Remove with a slotted spoon and gently drain on paper towels.
4. Bring water and salt to a simmer in a medium fry-pan on medium heat. Cook baby carrots for 2-3 minutes. Add asparagus and cook for a further 2 minutes, until veggies are almost tender and water has nearly reduced.
5. Add butter and lemon juice and zest to pan and toss for about 1 minute then remove from heat. Season with salt and pepper. Just before serving, toss through courgette ribbons.
6. To serve, divide baby roasted kumara, asparagus and spring veggies between plates. Top with poached eggs and spoon over veggie spring herb hollandaise. Season with cracked pepper and sprinkle over micro pea tendrils.