Preheat the oven to 200°C.

Place the whisked egg and grated parmesan into 2 separate shallow dishes. Slice the courgettes and sweet potato into fry-sized pieces. Dip each piece into the whisked egg, then into the grated parmesan, covering each piece thoroughly. Place the coated veggies onto a baking tray and sprinkle any leftover parmesan on top.

Season with a crack or two of Sea Salt and Black Pepper and place in the oven for 15 minutes. Flip all of the vegetable pieces over, and turn the oven down to 180°C. Continue to cook until the veggies are golden brown (roughly 10 minutes).

While the vegetable pieces are almost finished cooking, boil your eggs. Bring a saucepan of water to a simmer. Make sure the saucepan is big enough so that the eggs don’t bump into each other and you have enough water to cover the eggs completely.

Gently lower the eggs into the water with a slotted spoon. Simmer for 1 minute, then pop the lid on and remove from the heat. After 3 minutes, remove the eggs from the water and serve immediately in egg cups with the vegetable soldiers.