Who says you can’t have broccoli for breakfast? It’s purple sprouting broccoli season and we can’t resist buying when we see it. Also good on a slice of toasted sourdough.
Crispy PSB with poached eggs – serves 2
- 300g purple sprouting broccoli
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tbsp vegetable oil
- 1 tbsp sesame seeds
- poached eggs, to serve
Heat the grill to high.
Meanwhile, steam the broccoli until tender, about 5 minutes, then dry well with kitchen paper.
Put the soy sauce, honey and vegetable oil in a bowl and whisk to combine.
Put the broccoli into a roasting tin, pour over the marinade and toss gently, then sprinkle over the sesame seeds. Put the tin under the grill for 5-8 minutes or until the broccoli is crispy.
Divide the broccoli between warm plates and top with a poached egg. Serve with some toast if you like.
(Original recipe by Rosie Birkett in BBC Good Food Magazine, April 2019.)
Jono & Jules do food & wine 
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