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Eggs and Broccoli Soldiers

Eggs and Broccoli Soldiers

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

A deliciously grown-up twist on a childhood fave, Eggs and Broccoli Soldiers makesimple 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.
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  • 1½ tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • ½ tbsp anchovy purée
  • 200g purple sprouting broccoli spears, trimmed and halved to dipping size if very large
  • 4 large eggs, at room temperature
  • 4 slices sourdough, toasted and cut into soldiers, for dipping (optional, gluten free if required)


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.

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