Recipe: Poached Egg with Broccoli

We’ve just been picking our (lately planted) Calabrese broccoli this week.

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So in the spirit of the good old green, some people’s worst enemy, but a delicious green flower to me, here is a little easy-peasy recipe to try at home.

It might sound like a strange combination – but really, eggs are surprisingly good with broccoli. I urge you to give it a try.

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Poached Egg with Broccoli

(Serves 1)

-1 egg -1 medium sized broccoli -Salt and pepper, to season (optional) -A slice of bread or some potatoes (optional)

  1. Bring two small pans of water to the boil. In one pan, add in the broccoli once you have cut the florets up into small pieces. Peel of the outside of the stem and cut into matchsticks and those are delicious boiled too. Reduce to simmer for about 10 minutes. Drain.
  2. Meanwhile, crack the egg into the other boiling pan of water. Leave to boil for about 2 minutes, or until the egg white looks cooked. Remove from the heat. You can use a poached egg pan instead – in that case, grease one of the egg cups with butter and crack the egg into it and leave it to cook that way. This works better with eggs that are not very fresh than the first technique.
  3. Spoon the egg and the broccoli out onto a plate. Add a sprinkling of salt and pepper, optional, and serve with some bread or some cold potatoes, optional again. This can make a nice, light lunch, or a starter to a fancy dinner party.

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Recipe: Courgette and Cheese on Toast

It is a universal fact that cheese and courgette go well together. Well, it is a universal fact concerning this blog.

I had the crazy but actually good idea of jazzing up the ordinary cheese on toast – what about adding courgette too?

I was a little bit hesitant, seeing as I was going to be eating it, but it was actually good. I had no need to fear, and I survived it!

It made a change to just simple cheese and bread and is another way of using up a courgette if you are having a glut.

Enjoy!

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Courgette and Cheese on Toast

(Serves 2)

-2 slices of bread of choice -200g cheddar cheese (or enough for 2 people) -1 medium sized courgette

  1. Preheat the grill to a high temperature. Place the two slices of bread underneath it and toast 1 side.
  2. Slice or grate the cheese. Cut the courgette lengthways in half. Cut each strip in half again and cut the lengths into cubes, 1/2 a courgette per person.
  3. On the side of the bread that has not been toasted, spread the cheese over the surface. Spread the cubes of courgette over the top of the cheese.
  4. Place the bread back under the grill and toast until the cheese is bubbling and melted. Serve with a side salad.

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