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Poached egg with broccoli and burnt butter

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Poached egg with broccoli and burnt butter

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Poached egg with broccoli and burnt butter

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

2 t vinegar
4 free-range eggs
400 g tenderstem broccoli
4 T butter
1 T lemon juice
100 g edamame or broad beans or peas
toasted flaked almonds or toasted roughly chopped macadamias, to garnish

Method

1. Bring a saucepan of water to a simmer. Add the vinegar. Using a whisk, create a vortex in the water and crack 1 free-range egg into the vortex.

2. Cook for 4 minutes, then remove using a slotted spoon. (Learn more about how to poach eggs perfectly here.)

3. Poach 3 more eggs. Blanch the Tenderstem broccoli in salted boiling water.

4. Heat the butter in a pan over a medium heat until brown. Add the lemon juice and remove from the heat.

5. Blanche the edamame or broad beans, or peas.

6. Place the broccoli in a dish and top with a poached egg, scatter the beans or peas over the dish, drizzle with the burnt butter and season to taste. Garnish with toasted, flaked almonds or macadamias.

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