zoom Grilled Tenderstem with chilli dressing & poached eggs

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    Grilled Tenderstem with chilli dressing & poached eggs

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    Grilled Tenderstem with chilli dressing & poached eggs

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    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.  

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    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.


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    5 stars