Ingredients
- 150g (5oz) purple sprouting broccoli, trimmed (Ettrick Gardens)
- 2 large eggs (Agreeable Nature)
- For the dressing
- ¼ tbsp white wine vinegar
- Salt and pepper
- ¼ tsp Dijon mustard
- 4 tbsp extra-virgin olive oil (Dunford Grove)
- ¼ tsp caster sugar
- 1 tbsp capers, rinsed of salt or brine
- 1 tbsp parsley, finely chopped
Sprouting broccoli with poached egg, capers, parsley and lemon dressing
Method
- Make the vinaigrette dressing by whisking all the ingredients together
- Snip any dry bases off the broccoli stems
- Steam or boil them until just tender
- (How long this takes depends on the thickness of the stalks – push the tip of a sharp knife into them to test for doneness)
- At the same time add the eggs to a pan of boiling water and cook for 5½ minutes, then immediately plunge them in cold water
- As soon as the broccoli is cooked put it into a dish and cover with most of the dressing
- Peel the eggs carefully and put one on top of each serving, gently breaking the egg so that the yolk starts to run out
- Spoon over the rest of the dressing and serve immediately
Comments
It’s fresh and minerally, with a touch of saltiness. All the components – eggs, broccoli, capers, lemon and olive oil – go brilliantly together. If you don’t want the hassle of breaking soft boiled eggs over the broccoli you could just poach them.
