Preparation

• Preheat the oven to 425 degrees.

• Lay the sweet potato slices on a couple of baking trays, season with salt and pepper, drizzle lightly with oil, and roast for 20 minutes until soft throughout and crisping at the edges.

• Now on to the onions. Put a pan over medium heat, add a little oil, and then add the onions and a pinch of salt. Fry for 10 minutes, stirring from time to time, until the onions are soft and sweet and starting to brown. Scoop them into a bowl and set aside, keeping the pan to use later.

• To make your hollandaise, grind the drained cashews in a food processor until you have a crumbly paste. Add the avocado and most of the tarragon or dill with the lime juice and a good pinch of salt and pepper and blend again. If you need to, thin the sauce with a little water until it is thick but pourable.

• Heat the pan you cooked the onions in over medium heat. Add the spinach and a drop of olive oil and cook for a couple of minutes until it starts to wilt but is still vivid green.

• Next, poach the eggs. Heat a pan of water until boiling – I use a frying pan, but use whatever pan is most comfortable for you for poaching eggs. Turn the heat down until the water is barely bubbling, then crack in the eggs and leave them to cook for 3 to 4 minutes. Scoop them out with a slotted spoon and drain on some paper towels.

• To serve, lay some of the sweet potatoes in the middle of each plate. Top with the onions and wilted spinach, then add the egg and a spoonful of hollandaise. Scatter over the rest of the tarragon or dill, season with salt and pepper, and dig in.

* Soak the cashew nuts in water overnight, but if you forget, half an hour’s soaking will do.

Other ways to use your quick avocado hollandaise:
Spoon over grilled asparagus.
On top of a green spring risotto.
Next to a simple poached egg on toast.
In sandwiches in place of mayonnaise.