Healthy Start Recipe

Prepare vegetables

Preheat the oven to 220°C (425°F). Wash and dry all vegetables. Halve the cherry tomatoes. Cut the celeriac into 1/2-inch cubes if not already done. Separate broccoli into small florets. Set spinach aside in a bowl to assemble later.

Toss and roast celeriac

In a mixing bowl combine 1 tablespoon olive oil, 2 tablespoons maple syrup, 1 teaspoon red chilli flakes, 1/2 teaspoon smoked paprika, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Add the cubed celeriac and toss to coat evenly. Spread celeriac in a single layer on a baking sheet lined with parchment. Roast for 25-30 minutes, turning once halfway, until golden and tender. If the edges begin to burn, reduce oven temperature to 200°C (390°F) and continue roasting until soft.

Finish glaze

During the last 5 minutes of roasting, spoon any remaining glaze from the bowl over the celeriac so it caramelizes slightly. Remove from oven and let rest for 3 minutes.

While celeriac roasts, blanch the broccoli: bring a medium pot of salted water to a boil. Add broccoli florets and cook 2 minutes until bright green and just tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain and pat dry. If you prefer, toss broccoli with a teaspoon of the finishing olive oil and a pinch of salt.

Slice the avocado and toss lightly with 1 tablespoon lemon juice, 1 teaspoon extra virgin olive oil and a pinch of salt to prevent browning and season. Keep covered until plating.

Poach eggs

Fill a saucepan with about 1 liter of water and bring to a gentle simmer (not a rolling boil). Add 1 teaspoon white vinegar. Crack each egg into a small ramekin. Using a spoon, stir the water to create a gentle whirlpool and slip one egg at a time into the center (or gently lower ramekins close to the surface). Poach 3-4 minutes for runny yolks or 5 minutes for firmer yolks. Remove with a slotted spoon and drain on kitchen paper.

Divide spinach between two plates as the base. Arrange roasted chilli-maple celeriac, blanched broccoli and halved cherry tomatoes in sections over the spinach. Place avocado slices on the side. Gently place one poached egg on each plate atop the vegetables.

Drizzle 1 teaspoon finishing olive oil over the plated vegetables and eggs. Sprinkle microgreens or chopped parsley if using, and finish with flaky sea salt and freshly ground black pepper to taste.

Serve immediately while eggs are warm and yolks are runny. Enjoy.