Poached egg, purple sprouting broccoli and tarragon hollandaise
- April 2019
- Serves 2
- 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.
- 50g (28.5g saturated)
- 3.8g (2.2g sugars)
Instead of tarragon add a squeeze of blood orange juice (when in season) to the hollandaise with the cayenne pepper for a fresh twist.
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.
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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