Purple Sprouting Broccoli with Poached Egg & Lemon Dressing
By OcadoLife
Published on 16 January 2022
Capers and lemon are a great match with purple sprouting broccoli in this light lunch recipe. To achieve perfectly poached eggs, create a gentle whirlpool in the water using a wooden spoon before dropping each egg into the pan. The momentum of the water will help the egg white wrap around the yoke for a neater shape.Time and servings
10 minsTotal time
2Servings
2 minsPrep time
8 minsCooking time
Ingredients
- 150 g of purple sprouting broccoli, trimmed
- 2 large eggs
- 1 tbsp of white wine vinegar
- 4 tbsp of extra virgin olive oil
- 0.5 lemon, zest and juice
- 1 tbsp of capers
- 2 tbsp of fresh parsley, chopped (plus extra to garnish)
- 1 tsp of dijon mustard
Method
Step 1
Make the dressing by whisking together the oil, lemon, capers, mustard and chopped parsley. Season to taste.Step 2
Trim the dry bottoms of the broccoli stems, then steam or boil the stems for 2-6 mins until just tender. Test with a fork.Step 3
While they cook, bring a small pan one-third full of water to the boil. Add the vinegar, turn down to a simmer. One at a time, crack the eggs into a small bowl and gently tip into the water. Simmer for 3-4 mins. Remove with a slotted spoon and drain on kitchen towel.Step 4
As soon as the broccoli is cooked, drain and put onto plates and pour over most of the dressing.Step 5
Place one egg on top of each serving. Spoon over the rest of the dressing and serve straight away.