Super Tender Broccoli
I love this broccoli with a poached egg and some home made mayo for breakkie. But lately, I’ve found myself doubling up for more super tender ‘broc’ with sardines or tuna and lashings of lemon juice for lunch or a simple supper.
enough for: 2
takes: 15 minutes
2 heads broccoli, chopped
3 tablespoons white vinegar
mayo to serve
1. Place a medium saucepan on a medium high heat. Add a drizzle of oil, the chopped broccoli and a big splash of water.
2. Cover and cook for about 10 minutes, stirring every 3-4 minutes and adding more water if it starts to burn.
3. Meanwhile, bring a small pot of water to the boil for the eggs. Add vinegar then break in your eggs. Reduce the heat to a gentle simmer and allow the eggs to gently bubble for about 3 minutes or until they feel soft and pillowy to your finger. (I set a timer otherwise I forget them!)
4. When the broccoli is no longer crunchy, season generously with sea salt and pepper.
5. To serve, divide broccoli between two plates and top with poached eggs and mayo.
vegan – skip the eggs and serve broccoli with a big dollop of hummus.
different protein – i love sardines, tuna or salmon instead of the egg. Its also lovely with shaved parmesan or a sharp goats cheese. Great with grilled steaks or pork chops.
side dish – skip the egg and mayo and serve broccoli with a splash of lemon juice anywhere you’d normally serve a green salad.
different veg – try asparagus, kale, cabbage, chard (silverbeet), spinach or broccolini.
carb lovers / more substantial – add cooked pasta, chickpeas or beans.
more substantial (low carb) – add extra mayo.
more veg – toss in baby spinach at the end.
carnivore – serve steak with broccoli.
Waste Avoidance Strategy
broccoli – will keep for 2 weeks or loner in the fridge. Can be frozen. Best to chop before freezing for quicker defrosting.
eggs – will keep in th fridge for a month or so. Or use for another meal.
vinegar – keep it in the pantry.
mayonnaise – unopened in pantry or in fridge once opened.
Yes for broccoli. No for eggs. Leftovers will keep in the fridge for 2 weeks or can be frozen.