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Purple Sprouting Broccoli with Poached Egg

Purple Sprouting Broccoli with Poached Egg & Lemon Dressing

Brought to you by: OcadoLife

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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  • 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)


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.

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