Mustard Glazed Roast Vegetables with Poached Egg

Preheat the oven to 180C.

Peel and chop into small 2 cm cubes the beetroot, red onion, carrot and parsnip.

Trim the green beans, removing the ends.

Mix together the honey, mustard and half of the olive oil in a bowl.

Spread the chopped vegetables over a baking tray and drizzle with the remaining olive oil.

Season the vegetables lightly with salt and pepper and place in the oven to cook until softened (approximately 20-30 minutes)

Bring a saucepan of water to the boil.

Remove the vegetables from the oven for a moment.

Add the green beans and then brush the vegetables with the honey-mustard mixture.

When the water is boiling, stir the water in a clockwise direction to create a gentle spinning motion.

Quickly crack the egg(s) in the center of the pan and allow to cook until ready to your tastes.

Remove the vegetables from the oven and distribut among serving plates.

Using a slotted spoon, scoop the egg(s) from the boiling water and place atop the vegetables on the serving plate(s).

Crack freshly cracked pepper atop the egg and serve.