This Purple Sprouting Broccoli Mimosa is a favourite of mine when I’ve got friends coming over & I need something quick & easy to throw together. If like me, you’ve always got eggs that need using up, this is a great recipe for just that. Purple Sprouting Broccoli is in season early in the year so I goes perfectly in this during Spring, but use any green veg you’ve got that needs some love and feel free to make vegan by skipping the eggs and having a lovely lentil, broccoli salad instead. Perfect for a brunch, lunch or dinner and saved for a lunchbox the next day!

Method

1. Make the dressing by whisking together the lemon juice, spring onions & mustard in a medium bowl then whisking in the olive oil and season to taste.
2. Simmer the eggs in just boiled water for 7 minutes then drain the eggs, run them under cold water and then peel them.
3. While the eggs are cooking, prep the broccoli by slicing any particularly large florets in half and chopping the stems.
4. Once the eggs are cooked, rinse out,  then steam the broccoli in salted water, lid on, for 3 minutes until just tender, draining any excess liquid, then toss in the dressing while warm, with the lentils.
5. While the broccoli is steaming, grate the eggs into a bowl and season with sea salt & pepper then serve up with the eggs over the a pile of the broccoli and sprinkle over the fresh herbs.

Ingredients

3 spring onions, roughly chopped
1 tbsp extra virgin olive oil
Juice of ½ lemon
2 tsp mustard, dijon
6 eggs
700g purple sprouting broccoli
280g cooked puy lentils (1x400g tin)
1 large handful fresh parsley/tarragon / dill / fennel tops
Salt and black pepper

My Cookbook