Poached egg, purple sprouting broccoli and tarragon hollandaise

Poached egg, purple sprouting broccoli and tarragon hollandaise
  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

A low carb breakfast recipe showcasing eggs at their very best; purple sprouting broccoli is topped with poached eggs and a silky tarragon hollandaise.

This recipe was made using delicious. Produce Award winning Cavanagh Free Range Eggs.

Nutrition: per serving

Calories
539kcals
Fat
50g (28.5g saturated)
Protein
16.3g
Carbohydrates
3.8g (2.2g sugars)
Fibre
4g
Salt
0.4g
Calories
539kcals
Fat
50g (28.5g saturated)
Protein
16.3g
Carbohydrates
3.8g (2.2g sugars)
Fibre
4g
Salt
0.4g

Ingredients

  • 100g unsalted butter
  • Splash white wine vinegar
  • 3 very fresh free-range eggs
  • Squeeze lemon juice
  • 2 pinches cayenne pepper
  • 1 tsp chopped fresh tarragon (see tip)
  • 200g purple sprouting broccoli, trimmed, thick stems split lengthways

Method

  1. Melt the butter in a small jug and keep warm. Bring a deep frying pan of water to the boil, add a pinch of salt and a tiny splash of white wine or cider vinegar, then reduce the heat to just below a simmer.
  2. Meanwhile, find a saucepan you can put 3-4cm water in and sit a heatproof mixing bowl over without the water touching the bowl. Add 3-4cm water to the saucepan and gently heat to a simmer.
  3. Separate one of the eggs and put the yolk in the bowl with 1 tsp water (keep the white for another time). Put the bowl over the saucepan of water and use a balloon whisk to beat the yolk until it starts to become thick and mousse-like.
  4. Remove the saucepan from heat, keeping the bowl set over it, and start to add the melted butter drop by drop, whisking all the time, until the mixture starts to emulsify. When it does, whisk in the butter in a thin stream to make a thick, glossy sauce. Whisk in 1-2 tbsp water from the simmering frying pan to thin it if necessary (this will also help bring it back together if your sauce happens to split).
  5. Add a pinch of salt and a squeeze of lemon to taste, along with a tiny pinch of cayenne pepper and the chopped tarragon. Set aside (see Make Ahead).
  6. Add more boiling water to the saucepan that was under the bowl, plus a good pinch of salt. Cook the broccoli for 3-4 minutes until just tender, then drain well.
  7. Meanwhile, break the remaining 2 eggs, one at a time, into a cup and add to the gently simmering frying pan of water to poach. They should need 2-3 minutes for a set white and runny yolk. Remove with a slotted spoon and drain well.
  8. Arrange the drained broccoli on 2 plates, top each with a poached egg and spoon over some of the hollandaise. Season and finish with a tiny pinch of cayenne. Serve with hot buttered sourdough too, if you like.

delicious. tips

  1. Instead of tarragon add a squeeze of blood orange juice (when in season) to the hollandaise with the cayenne pepper for a fresh twist.

  2. The hollandaise will keep at room temperature for up to 2 hours. Warm gently over a pan of simmering water and whisk until smooth to serve.

  3. Quite simply, their outstanding flavour, the result of the hens’ free-range lifestyle and foraged diet, is what won Cavanagh Free Range Eggs top slot in the delicious. Produce Awards From the Field, Primary category.

    The vivid yellow yolks have a creamy richness and depth of flavour; the whites taste almost nutty and are so firm they form a clear-domed double saucer around the yolk when cracked onto a plate.

    “Chefs love them,” says Eileen. “They poach really well, the whites make lovely pavlovas and fluffy meringues, and the yolks give a wonderful colour to cakes.” They’re also super fresh – going from hen to table in under two days.

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