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Eggs and Broccoli Soldiers

By OcadoLife
A deliciously grown-up twist on a childhood fave, Eggs and Broccoli Soldiers makes a simple but impressive starter for four (or tasty brunch for two). The anchovy-dressed broccoli spears are wonderful dunked in rich…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 1 tbsp of lemon juice
  • 0.5 tbsp of anchovy purée
  • 1.5 tbsp of extra-virgin olive oil
  • 4 slices of sourdough, toasted and cut into soldiers, for dipping (optional, gluten free if required)
  • 200 g of purple sprouting broccoli spears, trimmed and halved to dipping size if very large
  • 4 large eggs, at room temperature

Method

4 steps

  1. Step 1

    To make the dressing, whisk 1 tbsp oil with the lemon juice and anchovy purée in a large bowl. Set aside.

  2. Step 2

    Place a griddle pan over a high heat until smoking hot. Brush the broccoli spears with the remaining ½ tbsp oil and arrange on the griddle in a single layer (do this in batches if necessary). Cook for 5 mins, turning halfway, or until char lines appear on the stems but they retain some bite. Tip into the bowl with the dressing and toss to coat.

  3. Step 3

    Meanwhile, cook the eggs in a pan of boiling water for 5-6 mins. Quickly transfer to egg cups and remove the tops.

  4. Step 4

    Serve immediately with the dressed broccoli and sourdough toast soldiers for dipping, if you like.