Purple sprouting broccoli on toast
Give beans a miss and make a quick and filling dinner on toast with purple sprouting broccoli, fried in garlic, chilli and a crispy fried egg. Tenderstem broccoli will also work well.
Ingredients
- 200g/7oz purple sprouting broccoli, trimmed
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, peeled, crushed lightly with the side of a knife and left whole
- pinch dried chilli flakes
- 3 anchovy fillets, chopped (optional)
- ½ lemon, juice only
- sea salt and freshly ground black pepper
To serve
- 1 tbsp vegetable oil, for frying
- 2 free-range eggs
- 2 large slices ciabatta, toasted
Method
Heat the oil in a frying pan over a medium-high heat and add the purple sprouting broccoli and the garlic cloves. Stir-fry until the broccoli is just tender and the garlic is light golden-brown, then remove the garlic and discard.
Reduce the heat. Push the broccoli to one side of the pan and add the chilli flakes and anchovies (if using) to the oil. Cook for a minute, stirring, until the anchovies break down into a paste.
Add the lemon juice and toss everything together to coat the broccoli in the flavoured oil. Season with salt and pepper. Transfer the broccoli to a bowl and keep warm.
Heat a little more oil in the frying pan and fry the eggs until cooked to your liking.
Serve the broccoli on the toasted ciabatta with the cooking juices drizzled over. Top each slice with a fried egg.
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