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Tenderstem® Broccoli with Poached Eggs and Chilli-Parmesan Crumb

  • Timer Prep 5 min
    Cook 25 min
  • Chart 418.0 cal/
  • Chef hat Medium


Mince the garlic cloves. Finely grate the Parmesan.


  1. 1 Heat up the olive oil in a frying pan over medium heat.
  2. 2 Add the garlic and chilli flakes and cook gently for a minute or two until the garlic is bubbling away and just starting to go golden (don’t let it brown, adjust the heat if you need to).
  3. 3 Add the breadcrumbs and pan fry altogether (stirring constantly) for 2-3 mins, or until the breadcrumbs are crisp and golden.
  4. 4 Remove from the heat, and transfer to a bowl.
  5. 5 Add the parmesan and zest of ½ lemon, and combine well. Set aside.
  6. 6 Bring a pot of salted water to a boil.
  7. 7 Add the tenderstem broccoli and cook for 3-4 mins, or until the broccoli is fork tender.
  8. 8 Drain, and keep warm in an oven on low heat until your eggs are ready (you can warm your serving plates here too).
  9. 9 To poach your eggs, bring a large pot of water to a boil.
  10. 10 Add the vinegar, then reduce the heat to a simmer.
  11. 11 Crack the eggs one at a time into a small bowl/ramekin, then gently tip into the water.
  12. 12 Poach for 3-4 mins, then use a slotted spoon to remove the eggs.
  13. 13 Transfer onto kitchen towel to drain excess moisture.
  14. 14 Divide the broccoli evenly between two plates, and squeeze some lemon over the top.
  15. 15 Place the poached eggs over the broccoli, and finish with chilli-parmesan crumb over the top.
  16. 16 Serve immediately.
  • Average per serving
  • Calories 418.0kCal
  • Fat26.9g
  • Saturated7.5g
  • Salt1.0g
  • Carbohydrates19.8
  • Sugar2.1g
  • Protein23.3g
  • Fibre1.4g