Poached egg with broccoli and burnt butter

Poached egg with broccoli and burnt butter

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  • 4
  • Easy
  • Carb Conscious
  • 20 minutes
  • 15 minutes


  • 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

Cooking Instructions

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.

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

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

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

Blanche the edamame or broad beans, or peas.

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Lara Moyles
    October 1, 2015

    I absolutely love anything with edamame in the recipe! I’ve been searching for these little beans for months, but haven’t found them. Does Woolworths stock them?