Purple Sprouting Broccoli and Poached Egg

Recipe from Kew on a Plate with Raymond Blanc.

This is a wonderful, simple dish based around just two ingredients, each completely delicious, and each holding a very high nutritional profile. Yet these components – the purple sprouting broccoli and the poached egg – need to be cooked to perfection. The technique used here, which I have used for so many of the vegetables in this book, steams the broccoli and not only helps to conserve its nutrients, it also helps retain a wonderful crunchy bite.

Sproutbrocegg MAIN IMAGE

Ingredients Required

For the poached eggs
1 litre Water
40ml White wine vinegar (see Cook’s note)
4 Eggs
For the purple sprouting broccoli
50ml Water
10g Unsalted butter
2 tsp Sea salt
12 Purple sprouting broccoli spears
To serve
20g Hazelnuts, toasted and crushed
2 Chive sprigs, finely chopped
20g Pata Negra de Bellota ham, sliced crossways (optional)

Cooking Method

For poaching the eggs

Have ready four small ramekins and line a tray with kitchen paper. Place a medium shallow pan on a medium heat with the litre of water and vinegar. Bring to a boil then leave at a gentle simmer.

For the purple sprouting broccoli

In a small saucepan place the water, butter and a tiny pinch of salt. Crack the perfectly fresh eggs into the ramekins. Slide each egg into the water and barely simmer for 3½ minutes. While the eggs are poaching, bring the broccoli water to a full boil and ‘steam’ the tender spears, covered with a lid, for no more than 3 minutes. Using a slotted spoon, carefully lift the eggs from the water and place on the lined tray. Repeat for the broccoli.

To serve

Reheat the hazelnuts in a dry pan on a medium heat. Spoon the steaming-hot purple sprouting broccoli on to serving plates. With a slotted spoon, add the eggs. Scatter over the hazelnuts, chopped chives and the ham, if using.


Kew Book 120THUMB

Recipe from Kew on a Plate with Raymond Blanc published by Headline Ltd.

Recipe © Raymond Blanc 2015.

Photograph © Jean Cazals 2015.