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  • Recipes
  • Purple Sprouting Broccoli with Poached Egg & Lemon Dressing
Purple Sprouting Broccoli with Poached Egg & Lemon Dressing

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 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

5 steps

  1. Step 1

    Make the dressing by whisking together the oil, lemon, capers, mustard and chopped parsley. Season to taste.

  2. 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.

  3. 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.

  4. Step 4

    As soon as the broccoli is cooked, drain and put onto plates and pour over most of the dressing.

  5. Step 5

    Place one egg on top of each serving. Spoon over the rest of the dressing and serve straight away.