Jono & Jules do food & wine

We’re trying to make more of an effort at breakfast time. This dish by Gill Meller of River Cottage is more suited to a weekend when you have a bit more time but it’s worth it as the flavours are great. The vegetable shop can get a bit boring at this time of year but then arrives Purple Sprouting Broccoli to keep us in good spirits.

Serve this with some toasted brown bread for mopping up the hot, smoky butter.

Purple Sprouting Broccoli with Smoked Paprika, Yoghurt & Eggs – serves 2

• 2 eggs
• 250g purple sprouting broccoli
• 50g butter
• 1 garlic clove, thinly sliced
• 1 rosemary sprig
• 2 tsp sweet smoked paprika
• 4 tbsp natural yoghurt
• toasted brown bread, to serve

Start by poaching the eggs and keeping them warm.

Bring a large pan of salted water to the boil and simmer the purple sprouting broccoli for a few minutes until tender. Drain and allow to steam dry.

Meanwhile, melt the butter in a small pan until sizzling then add the garlic, rosemary and smoked paprika. Cook for about a minute or until the garlic is softened but not browned, then remove from the heat.

Divide the yoghurt between two warmed bowls. Lay the broccoli in the bowls with the poached eggs. Season everything with salt and pepper and spoon over the smoky butter. Serve immediately with plenty of toast.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)