Chargrilled Broccoli

with Toasted English Muffin




 

crown
 

Serves: 2

 


 

Burgundy-Hatch_Chargrilled-Broccoli-1               Burgundy-Hatch_Chargrilled-Broccoli-2               Burgundy-Hatch_Chargrilled-Broccoli-3

 


 

Ingredients
 

  • 1 head of broccoli
  • 2 English muffins
  • 4 free range eggs
  • 1 large pack of sliced smoked salmon
  • 1 lemon
  • Sea salt and cracked black pepper, to serve
  • Pea shoots, to serve
  • 1 avocado, optional

Method

 

  1. Cut the broccoli into chunky wedges and place onto a lightly oiled grill to gently cook 
  2. Boil a deep pan of water and add 1 teaspoon of salt 
  3. Toast the muffins 
  4. Crack the eggs into four cups or ramekins 
  5. Make a whirl pool with a spoon in the boiling water and gently drop the four eggs into the centre 
  6. Poach lightly until cooked (this should take approximately 90secs) 
  7. Remove the eggs from the water and pat dry 
  8. Place the toasted muffin onto a plate and arrange the broccoli pieces over the top 
  9. Arrange the smoked salmon and eggs on top 
  10. Serve with a topping of pea shoots and season 

 



RECIPES

Burgundy logo

Search


Questions?


In the press


  • Everything you've ever wanted to know about broccoli

  • Cutting down on food waste? Start with your veg.

    70% of household food waste in the UK is intended to be eaten – so low-waste foods are essential
  • Three Ways to Eat Burgundy Broccoli

  • Burgundy broccoli partners with Lean Lunch

    to deliver nutritious, freshly prepared lunches straight to your door

Copyright 2023 - Burgundy Broccoli
Inloggen | Webbly - Design websites | Ziber - Mobiele website met CMS | Design by Bejo