Spring superstars: Annie Bell's purple-sprouting broccoli with poached egg & anchovy - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Spring superstars Annie Bell’ s purple-sprouting broccoli with poached egg & anchovy By You Magazine - April 11, 2021 Purple-sprouting broccoli tastes so good when it is griddled and served with a poached egg. This makes for a real treat of a brunch or light supper. Ellis Parrinder SERVES 4 400g-450g purple-sprouting broccoli 8 salted anchovy fillets, thinly sliced 1 tsp finely chopped red chilli 2 tbsp lemon juice 4 tbsp extra virgin olive oil, plus a little extra for griddling A slug of cider or white wine vinegar 4 large eggs Thick slices of toast, to serve Bring a large pan of water to the boil. Trim the broccoli stalks where they toughen and halve them lengthways if they are thick. Boil for 3 minutes so they retain some bite, then drain using a colander and shake a few times to get rid of excess water, then set aside. Refill the pan with water, bring to the boil then cover and keep on a low heat ready to poach the eggs. Meanwhile, make the dressing by combining the anchovies, chilli, lemon juice and oil in a small bowl. (You can cook the broccoli and make the dressing an hour or two in advance if wished.) 15 minutes before eating, heat a ridged griddle pan over a medium-high heat. Toss the broccoli in a large bowl with a little oil to coat it and a little seasoning, then griddle the spears for about 2 minutes on each side until charred in places. You will probably need to do this in two batches. A few minutes before the broccoli is ready, poach the eggs. Acidulate the water with a slug of vinegar, keep it at a trembling simmer and gently stir it into a whirlpool. Break in the eggs one at a time. After about 2 minutes they may rise to the surface, but cook them for 2 minutes longer until the white is set but the yolk still soft. Remove them to a bowl using a slotted spoon, trimming off the tendrils of white against the side of the saucepan. Pile the broccoli on to thick slices of toast, place the eggs on top and spoon over the dressing. Recipes: Annie Bell. Photographs: Ellis Parrinder. Food styling: Lou Kenney. Styling: Charlie Phillips RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved