Purple Sprouting Broccoli, Eggs, Garam Masala

This post we unfortunately cannot claim to be our own. We have adjusted the quantities to suit our own tastes but it is essentially the same. It is a tremendously simple, quick, light dish which comes from Hugh Fearnley-Whittingstall’s “Three Good Things” and we fell for it completely because of its simplicity and how much flavour is packed into it. We just felt like sharing the love.

 

The philosophy of three good things is all about celebrating the ingredients and allowing them to show their true colours with just the help of a few staple ingredients. We love eggs, so we felt you’ve got to have two each to make this a nice meal and a chunk of good bread to accompany the dish will help mop up the yolk and any of the leftover dressing. Not much else to say really. A great dish to make at this time of year whilst purple sprouting broccoli is at its best and in season.

So here it is. Delicious!

Purple Sprouting Broccoli, Eggs, Garam Masala

Serves 2

Ingredients

4 free range or organic eggs

200 g purple sprouting broccoli, trimmed

1 tsp garam masala

1 small clove garlic, finely grated

30 g butter

Olive oil

Salt and pepper

Method

1. Boil some water in a saucepan, slowly slip the eggs in, bring back to the boil and cook for 5 minutes. Once cooked, run under cold water or plunge into an ice bath to cease cooking.

2. Meanwhile, steam the broccoli for 3 minutes or until tender. 

3. Melt the butter with a dash of oil, add the garlic and garam masala and heat through for one minute.

4. Serve as you see fit, drizzle with the dressing and sprinkle with salt and pepper if you fancy.