Donal Skehan served up tasty vegetarian cauliflower and kale hash with a fried egg and hollandaise sauce recipe on Saturday Kitchen.

The ingredients are: 1 tbsp olive oil, 1 onion, roughly chopped, 400g cauliflower, chopped into small bite-size pieces, 1 garlic clove, finely chopped, 2 small handfuls of kale, stems removed, roughly chopped, 1 tsp smoked paprika, ½ tsp cayenne pepper, small handful parsley, roughly chopped and pinch sea salt.

For the hollandaise sauce: 2 large free-range egg yolks, 150g butter, cold, cut into cubes and ½ lemon, juice only.

For the fried eggs: 4 tbsp sunflower oil and 2 large free-range eggs.

To serve: small handful of chives, finely chopped.