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Raw candy-striped beetroot, jasmine and radish shavings with truffle aioli

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Broccoli recipes

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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.

Discover more breakfast recipes here.