- 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
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.