Purple sprouting broccoli with anchoïade & fried egg

When the PSB is in, a real treat has arrived. This is a superb and handsome vegetable, a noble brassica. I would think three stallholder-boxfuls is a fair estimate of my annual spring consumption - it’s not around for long and I just don’t tire of it. I usually eat it for lunch or, more accurately, lunch three times, as I’m always straight back in the kitchen boiling another plateful. PSB is unquestionably healthy, with its vitamin-rich mineral twang, a food to eat with guilt-free abandon a