Hash with poached eggs

To make the chive dressing, place all the ingredients in a small bowl and whisk with a fork until smooth and well combined. Season with freshly ground black pepper and chill until you are ready to serve.

Heat half the olive oil in a large non-stick frying pan over medium-high heat. Add the sweet potato and cook, tossing occasionally, for 1 minute. Add 2 tablespoons water, cover and cook, shaking the pan occasionally, for 5 minutes or until the potato is just tender and the water has evaporated.

Add the onion, zucchini and tofu and cook, tossing occasionally, for 8 minutes or until the vegetables are tender and the tofu is golden. Add the haloumi and drizzle with the remaining olive oil. Cook, tossing occasionally, for 3-4 minutes or until the haloumi has softened and is nicely golden.

Meanwhile, bring a deep frying pan of water to a very gentle simmer. Individually crack each egg into a small cup or bowl, gently slide into the water and poach for 1 minute or until the whites have set but the yolk is still runny. Transfer the eggs to a plate with a slotted spoon.

Divide the vegetable hash among serving plates, top with the poached eggs and drizzle with the chive dressing. Serve warm.

Notes: This chive dressing is a great alternative to the hollandaise sauce usually served with poached eggs, and can be made up to 2 days ahead. Keep chilled in an airtight container and stir well before serving.

If preferred, you can omit the tofu and replace it with an additional poached egg (2 eggs per person).

If you want to reduce the salt content of the haloumi, place the cubes in a bowl of water for 30 minutes to steep. Drain before use.