Name: Purple Sprouting Broccoli, Poached Eggs & Hollandaise Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 4 large eggs; 1 bunch of purple sprouting broccoli; 2 tbsp white vinegar; 4 English muffins, split; Salt and black pepper, to taste; Fresh chives, chopped (for garnish); hollandaise sauce:; 3 large egg yolks; 1 tbsp lemon juice; 1/2 cup unsalted butter, melted; Salt and cayenne pepper, to taste

How To Make Purple Sprouting Broccoli, Poached Eggs & Hollandaise

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Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

4 large eggs
1 bunch of purple sprouting broccoli
2 tbsp white vinegar
4 English muffins, split
Salt and black pepper, to taste
Fresh chives, chopped (for garnish)
hollandaise sauce:
3 large egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter, melted
Salt and cayenne pepper, to taste

Instructions

Steam or blanch the purple sprouting broccoli until tender. Set aside.
Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar.
Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Poach for about 3-4 minutes until the white is set and the yolk is still runny. Repeat with the remaining eggs.
While the eggs are poaching, prepare the hollandaise sauce. In a heatproof bowl, whisk the egg yolks and lemon juice until frothy.
Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Remove from heat and season with salt and cayenne pepper.
Toast the English muffins and top each half with a few stems of steamed purple sprouting broccoli.
Carefully place a poached egg on top of the broccoli and drizzle with hollandaise sauce. Season with salt and black pepper.
Garnish with chopped fresh chives.
Serve immediately and enjoy!