Eggs and Broccoli Soldiers
By OcadoLife
Published on 27 February 2023
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 golden yolk, but chef, author and self-proclaimed veg-evangelist Kathy Slack says the dressed broccoli makes a great side for fish too. Try it with pan-fried salmon and steamed new potatoes.Time and servings
15 minsTotal time
4Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 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
Step 1
To make the dressing, whisk 1 tbsp oil with the lemon juice and anchovy purée in a large bowl. Set aside.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.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.Step 4
Serve immediately with the dressed broccoli and sourdough toast soldiers for dipping, if you like.