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Jan. 19th, 2020 10:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Eggs Over Broccoli.
"Tasty and very healthy - this is my go-to post-gym breakfast. Post-gym I'm ravenous and usually for something healthy to set the tone for the day."
100 g / 3/5 oz broccoli cut into small florets (I used broccoli rabe)
50 ml / 2 oz olive oil
4 anchovy filets
2 Tbsp buttermilk (I used half-and-half - I wasn't going to buy a pint of buttermilk to use 2 Tbsp)
50 g / 1.75 oz Parmesan, finely grated, plus extra to serve
a small squeeze of lemon juice
2 Tbsp vinegar
4 eggses
4-5 toasted walnuts, chopped
Blanch the broccoli in a pan of salted boiling water for about 1 minute, until it's cooked but still has a bite. Refresh in ice-cold water, then drain and pat dry. Heat a griddle pan over a medium heat. Toss the broccoli in the olive oil, then put it on the griddle and cook until it's nice and browned. This should take 3-5 minutes. When it's cooked, transfer to a plate and set aside.
While the broccoli is cooking, make the anchovy dressing. Finely chop the filets and pop them in a small bowl, then add the buttermilk and Parm and stir well. Add the lemon juice and stir in.
Bring a pan of water to the boil and add the vinegar. Gently poach the eggses. Remove them from the pan and put them on a plate lined with kitchen paper to drain. Put the broccoli and dressing into a mixing bowl and toss together until nicely coated. Divide between two plates and pop two poached eggses on each plate. Grate a little extra Parm over and finish by crushing the walnuts on top. Eat straight away.
What worked: This was an excellent Sunday breakfast. Both the wife and I looked at the recipe and wanted rabe instead of chunky broccoli, which I think worked much better. It wasn't too fishy/salty despite the large amount of anchovies; although that might have changed had I used low-quality anchovies.
What didn't: I forgot to grate extra Parm over the top. It was still good. It might have needed a bit more lemon; that could have been addressed by throwing a splash over the broccoli during draining.
Will I make it again? It'll go into the weekend breakfast rotation. I might dust the top with a bit of Aleppo pepper for an additional citrusy bite.
"Tasty and very healthy - this is my go-to post-gym breakfast. Post-gym I'm ravenous and usually for something healthy to set the tone for the day."
100 g / 3/5 oz broccoli cut into small florets (I used broccoli rabe)
50 ml / 2 oz olive oil
4 anchovy filets
2 Tbsp buttermilk (I used half-and-half - I wasn't going to buy a pint of buttermilk to use 2 Tbsp)
50 g / 1.75 oz Parmesan, finely grated, plus extra to serve
a small squeeze of lemon juice
2 Tbsp vinegar
4 eggses
4-5 toasted walnuts, chopped
Blanch the broccoli in a pan of salted boiling water for about 1 minute, until it's cooked but still has a bite. Refresh in ice-cold water, then drain and pat dry. Heat a griddle pan over a medium heat. Toss the broccoli in the olive oil, then put it on the griddle and cook until it's nice and browned. This should take 3-5 minutes. When it's cooked, transfer to a plate and set aside.
While the broccoli is cooking, make the anchovy dressing. Finely chop the filets and pop them in a small bowl, then add the buttermilk and Parm and stir well. Add the lemon juice and stir in.
Bring a pan of water to the boil and add the vinegar. Gently poach the eggses. Remove them from the pan and put them on a plate lined with kitchen paper to drain. Put the broccoli and dressing into a mixing bowl and toss together until nicely coated. Divide between two plates and pop two poached eggses on each plate. Grate a little extra Parm over and finish by crushing the walnuts on top. Eat straight away.
What worked: This was an excellent Sunday breakfast. Both the wife and I looked at the recipe and wanted rabe instead of chunky broccoli, which I think worked much better. It wasn't too fishy/salty despite the large amount of anchovies; although that might have changed had I used low-quality anchovies.
What didn't: I forgot to grate extra Parm over the top. It was still good. It might have needed a bit more lemon; that could have been addressed by throwing a splash over the broccoli during draining.
Will I make it again? It'll go into the weekend breakfast rotation. I might dust the top with a bit of Aleppo pepper for an additional citrusy bite.
