Purple sprouting broccoli with soft-boiled egg and crisp rosemary breadcrumbs
The addition of rosemary breadcrumbs and a perfectly soft-boiled egg transforms this simple dish from side to starter – get ready to dip that broccoli! Perfect as an Easter starter.
Make the most of purple sprouting broccoli’s short season: try our pappardelle with psb and walnuts, or chorizo and psb frittata.
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Ingredients
- 8 medium free-range eggs, at room temperature
- 2 tbsp extra-virgin olive oil, plus extra
- 100g dried breadcrumbs
- 4 fresh rosemary sprigs, leaves finely chopped
- 1kg purple sprouting broccoli
- Lemon juice for squeezing
- Chilli flakes (optional; we like Aleppo chilli flakes, from good delis and ottolenghi.co.uk)
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Method
- Put the eggs in a pan, cover with boiling water, bring straight back to the boil and cook for 6 minutes for soft-boiled. Drain and run under cold water for a minute or so to stop them cooking further. Peel the eggs, leaving them whole, and set aside.
- To make the rosemary breadcrumbs, heat the oil in a frying pan over a medium heat. Add the breadcrumbs, rosemary and seasoning, then cook, stirring often, for 5-6 minutes until the breadcrumbs are golden and the rosemary is fragrant. Remove from the pan and set aside.
- Trim the purple sprouting broccoli and halve or quarter any thick stems. Put in a large saucepan, cover with boiling water and simmer for 4-5 minutes until tender. Drain and divide among plates. Slice each egg in half lengthways and put 2 halves on each plate. Scatter with the rosemary breadcrumbs, drizzle with a little more olive oil and squeeze over a little lemon juice, with some salt and pepper and the chilli flakes if using. Serve immediately.
Nutrition
- 204kcals Calories
- 9.3g (2.1g saturated) Fat
- 14.5g Protein
- 13.2g (2.9g sugars) Carbs
- 5g Fibre
- 0.4g Salt
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