Start by cutting your sweet potato into thin slices. Peel and then slice lengthways so that each piece is less than 1cm thick. Line them up on a baking tray drizzled with a little oil and bake at 180 ̊C for 15- 20 minutes. Alternatively, you can simply toast them a few times in a normal toaster until the sweet potato starts to soften. Meanwhile, make a quick Hollandaise by melting some butter and pouring slowly into a blender or food processor containing beaten egg yolks, mustard, garlic, tabasco and salt.
Pour the butter in a slow steady stream whilst the eggs are being mixed until fully incorporated into a smooth sauce. Add a little lemon juice near the end and transfer your Hollandaise into a jug. To top the sweet potato toast pan fry your tomatoes, chard and samphire in a little oil for 2-3 minutes and prepare your poached eggs in some boiling water with a splash of cider vinegar. Drain your eggs and build your dish with toast first topped with heritage vegetables and poached eggs. Cover with a good dollop of Hollandaise sauce and some Za’atar.