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Purple Sprouting Broccoli with Poached Egg & Lemon Dressing
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2 serving
Prep time:
Cook time:
Serves: 2
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.
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Ingredients
- 2 large eggs
- 1 tbsp white wine vinegar
- 150g purple sprouting broccoli, trimmed
- 1 tbsp capers
- ½ lemon, zest and juice
- 4 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 2 tbsp fresh parsley, chopped (plus extra to garnish)
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.
Shop the ingredients
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