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  1. Home
  2. eggs

Purple sprouting broccoli, poached eggs & hollandaise

Give your menu a makeover with this cracker recipe - by Barbara Northwood
  • 29 Apr 2019
Purple sprouting broccoli, poached eggs & hollandaise
Prep: 5 Minutes - Cook: 10 Minutes - Medium - Serves 2
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This purple sprouting broccoli, poached eggs & hollandaise sauce recipe is a lovely riff on that brunch favourite, Eggs Florentine. Here blanched purple sprouting broccoli replaces the spinach. This blender hollandaise is such a good-tempered sauce that you can make it an hour or so ahead of time, then warm it gently over a pan of simmering water, stirring often, when you need it.

Ingredients

250g/7oz purple sprouting broccoli

200g/7oz butter

2 medium free-range eggs

1 tsp Dijon mustard

1 tbsp lemon juice

a good pinch of chilli powder or a dash of Tabasco

TO FINISH

4 very fresh medium free-range eggs

2 slices sourdough bread

Method

  1. Cut any tough parts from the broccoli and cook the trimmed stems in boiling, lightly salted water for 3-4 mins. Drain and keep warm in a low oven along with 2 plates.

  2. Next, make the sauce. Gently melt the butter in a small pan over a low heat. Meanwhile, crack the eggs into the jug of a blender and add the mustard, lemon juice and seasoning with a dash of chilli or Tabasco. Turn up the heat until the butter begins to bubble. With the motor running, pour it, in a thin stream, into the blender through the hole in the lid. Continue to run the motor for about 30 secs after all the butter is in to make sure the sauce is fully mixed. Set aside.

  3. Heat a large pan of water. Crack an egg into a teacup and, once the water is simmering, tip the egg into the pan, then repeat with the 3 remaining eggs. Cook for 3 mins, then take them out in the order you put them in.

  4. Meanwhile, toast the bread and keep warm. To serve, lay a slice of toast on each warm plate. Lift the eggs from the water using a slotted spoon, drain them well and place 2 eggs on each slice of toast. Serve the broccoli alongside and spoon some hollandaise sauce over, putting the rest in a small bowl. Serve at once.

  • mothers day brunch ideas
  • long weekend brunch
  • eggs
  • egg breakfast recipes
  • brunch
  • broccoli recipes
  • vegetarian egg recipes
  • healthy vegetarian recipe
  • easy vegetarian recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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