Scrambled Eggs with Tenderstem Broccoli and Beetroot-Cured Salmon

Name: Scrambled Eggs with Tenderstem Broccoli and Beetroot-Cured Salmon
Yield: Serves 4
Cuisine: British
Ingredients: 1½ tbsp sesame oil; salt and freshly ground black pepper; 200 g tenderstem broccoli; 1 tbsp runny honey; 1 tsp sesame seeds; 1 tsp black sesame seeds; 4 slices sourdough toast, buttered; 12 slices Beetroot-cured Salmon; 8 eggs, scrambled; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

If you want to take your scrambled eggs to the next level, try it served with tender broccoli tossed in sesame seeds and honey and our delicious beetroot-cured salmon. This brunch dish never fails to impress.

Ingredients

1½ tbsp sesame oil
200 g tenderstem broccoli
1 tbsp

Europe
United Kingdom
Fish course
Pescatarian
Brunch
London
Breakfast

Method

Put half a tablespoon of sesame oil in a large frying pan on high heat, then toss in the broccoli. Leave to cook until the broccoli starts to brown, then flip and cook for a further 3 minutes. Drizzle with the honey and the remaining tablespoon of sesame oil then toss to coat evenly. Finally, scatter over the sesame seeds and a little salt and pepper and serve immediately with buttered toast, t