Purple-sprouting broccoli tastes so good when it is griddled and served with a poached egg. This makes for a real treat of a brunch or light supper.
400g-450g purple-sprouting broccoli
8 salted anchovy fillets, thinly sliced
1 tsp finely chopped red chilli
2 tbsp lemon juice
4 tbsp extra virgin olive oil, plus a little extra for griddling
A slug of cider or white wine vinegar
4 large eggs
Thick slices of toast, to serve
- Bring a large pan of water to the boil. Trim the broccoli stalks where they toughen and halve them lengthways if they are thick. Boil for 3 minutes so they retain some bite, then drain using a colander and shake a few times to get rid of excess water, then set aside. Refill the pan with water, bring to the boil then cover and keep on a low heat ready to poach the eggs.
- Meanwhile, make the dressing by combining the anchovies, chilli, lemon juice and oil in a small bowl. (You can cook the broccoli and make the dressing an hour or two in advance if wished.)
- 15 minutes before eating, heat a ridged griddle pan over a medium-high heat. Toss the broccoli in a large bowl with a little oil to coat it and a little seasoning, then griddle the spears for about 2 minutes on each side until charred in places. You will probably need to do this in two batches.
- A few minutes before the broccoli is ready, poach the eggs. Acidulate the water with a slug of vinegar, keep it at a trembling simmer and gently stir it into a whirlpool. Break in the eggs one at a time. After about 2 minutes they may rise to the surface, but cook them for 2 minutes longer until the white is set but the yolk still soft. Remove them to a bowl using a slotted spoon, trimming off the tendrils of white against the side of the saucepan.
- Pile the broccoli on to thick slices of toast, place the eggs on top and spoon over the dressing.
Recipes: Annie Bell. Photographs: Ellis Parrinder. Food styling: Lou Kenney. Styling: Charlie Phillips