Quick ideas
Purple sprouting broccoli and scrambled eggs
This quick and easy vegetarian recipe works with asparagus as well as purple sprouting broccoli. Eat with a buttery slice of rye or sourdough toast to mop up the last of the scrambled eggs.
Cook's notes
Also good with some smoked salmon snipped into the eggs, or crisp bacon or pancetta on the side.
Ingredients
- 1 head purple sprouting broccoli, trimmed and cut into florets
- 40g butter and another knob of butter
- 4 eggs, beaten,
- 1 tbsp milk or cream
- squeeze lemon juice
- 2 slices bacon, pancetta or smoked salmon (optional)
- salt and pepper
Method
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Step 1
Cook the broccoli in boiling salted water until just tender, drain and keep warm on a plate.
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Step 2
While the broccoli is cooking, melt the 40g butter in a small heavy saucepan or small frying pan, then turn down the heat as low as possible and add the eggs, milk or cream and seasoning
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Step 3
Cook gently, stirring continuously with a wooden spoon. When the eggs have begun to thicken (this will take a few minutes) watch carefully and remove from the heat just before they are done - they should be loose and creamy.
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Step 4
Melt the remaining butter, add a squeeze of lemon, and pour over the broccoli. Pour the eggs beside the broccoli, grind over some more pepper, and serve.
