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Grilled Tenderstem with chilli dressing & poached eggs
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300g Tenderstem broccoli, trimmed, thicker stalks split
1 tsp Chiu Chow chilli oil, or to taste
½ tsp toasted sesame oil
2 tsp light soy sauce
1½ tsp Chinese rice vinegar
2 cloves garlic, crushed
2 British Blacktail Medium Free Range Eggs
250g pack LoveLife Spelt, Quinoa, Red Rice & Wild Rice
2 tbsp roasted cashew nuts, roughly chopped
1. Place a griddle pan over a medium heat. Once hot, add the broccoli, in batches if necessary, and sprinkle with a little water. Cook for about 6-8 minutes, turning from time to time, until tender and beginning to char in places.
2. Meanwhile, mix together the chilli oil, sesame oil, soy sauce, vinegar and garlic, then beat in 1 tbsp water.
3. Fill a wide shallow pan with water and bring to a gentle simmer. Gently crack in the eggs. Cook for 3 minutes, until the whites are set. Lift out with a slotted spoon. Cook the grains according to pack instructions, then divide between plates. Top with the broccoli and poached eggs, drizzle with the dressing and sprinkle with the cashews.
Cook’s tip This recipe would also work well with fried or boiled eggs if you prefer, or even some fried firm tofu pieces for something a little different.
Typical values per serving:
vegetarian/1 of your 5 a day/high in protein
This recipe was first published in January 2021.