Purple Sprouting Broccoli, Bacon and Poached Egg on Toast

Name: Purple Sprouting Broccoli, Bacon and Poached Egg on Toast
Yield: Serves 2
Ingredients: 100 g purple sprouting broccoli, trimmed if necessary and cut into small florets; salt and black pepper; 2 eggs (the fresher the better for poaching); 25 g butter; 2 thick slices of sourdough bread; 1 tbsp white wine vinegar; 6 rashers of streaky bacon (smoked or unsmoked as you prefer)

Preparation info

Serves
2

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

An excellent start to the day. Since any dish that involves bringing together poached eggs and hot toast is an exercise in precision, the instructions are carefully ordered to help you achieve perfect timing. If you’re wary of poaching, fry your eggs instead.

Ingredients

1 tbsp white wine vinegar
6 rashers of streaky bacon (smoked or unsmoked as you prefer)
25 g

Brunch
Breakfast

Method

Bring a pan of water to the boil, adding a tiny splash of vinegar to help set the egg white.

Fry the bacon in a frying pan over a medium heat until crispy then set aside.

Heat the butter in the bacon frying pan, add the purple sprouting broccoli and fry until just tender, 4–5 minutes. Toast the bread.

While the broccoli’s cooking, turn the heat under the egg pan down so