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Purple sprouting broccoli with poached eggs & slow-roasted tomatoes
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6 medium Waitrose Classic Vine Tomatoes, halved
1 tsp dried oregano
2 tbsp olive oil
230g pack Waitrose Purple Sprouting Broccoli, trimmed and cut into 5cm lengths
2 tbsp fresh Waitrose Green Pesto With Basil
4 thick slices sourdough bread
4 Waitrose British Blacktail Large Free Range Eggs
50g Ribblesdale Goat Curd or ricotta
1. Preheat the oven to 160°C, gas mark 2. Place the tomatoes cut side up on a baking sheet, season, scatter with oregano and drizzle with half the olive oil. Roast for 2 hours until semi-dried. Remove and keep warm.
2. Increase the oven temperature to 220°C gas mark 7, toss the broccoli in the remaining olive oil, half the pesto and seasoning then spread over a baking sheet in a single layer. Roast the broccoli for 5–6 minutes until browned and tender.
3. While the broccoli is cooking toast the bread on both sides and poach the eggs for 3 minutes in a pan of gently simmering water. Spread the goat curd or ricotta on the toast, top with the tomato halves, then the broccoli. Add the eggs and top with the remaining pesto. Serve on warm plates.
Make extra roast tomatoes, cool, then cover with olive oil and store in the fridge for up to 4 days. Use in salads or tossed through pasta.
Typical values per serving:
This recipe was first published in Thu Mar 15 09:35:00 GMT 2018.