1 swede, peeled and sliced into chips (you can also use sweet potato or butternut squash)
2-4 eggs, poached
50g of Parmesan (or vegetarian alternative)*, grated
2 cloves of garlic, whole
Rosemary (fresh or dried)
Pink Himalayan or Celtic sea salt (I like to use a chilli, garlic, sea salt mix)
1 TBSP of organic, raw, virgin coconut oil
Add the coconut oil to a baking tray and allow to melt in a pre-heated oven of around 200°c.
Add the chips into the melted coconut, adding the salt, pepper, rosemary and garlic then mix well, making sure that all the chips are covered.
Place in the oven for roughly 10-15 minutes, until they start to soften slightly. Using a spatula, turn the chips over roughly half way through.
When they start to soften slightly, cover them in the grated Parmesan and put back in the oven for roughly 5 minutes, or until the chips are soft on the inside and crispy on the outside.
In the meantime, poach your eggs then serve the eggs on top on the chips (removing the garlic) with a little extra salt and pepper.
* Parmesan is made with animal rennet.