Grate the sweet potato, carrot and parsnip (feel free to substitute with another fibrous veg if you’d prefer). The quickest way to do this is in a blender if you have a grater attachment.
Mix the grated veg and potato with the rapeseed oil, oregano (or other herb), salt and pepper and press into a baking tin.
Bake in the heated oven for about 20 minutes until starting to brown at the edges.
Mix the olive oil, lemon juice and mustard in a small bowl.
After about 15 minutes of cooking time, warm the peas through (and/or other green veg) in some boiling water then drain and immediately mix through the spinach so that it starts to wilt.
Mix the dressing with the greens.
Pour this onto the top of the baked veg and return to the oven for a few minutes whilst you cook the eggs.
Crack your eggs into small dishes or ramekins, then using, if you can, the boiling water from the peas, drop your eggs gently in and cook for 1-2 minutes until cooked to your liking.
Dish up the veggies into bowls and lay your perfectly poached eggs in top and eat immediately!