Broccoli and eggs go particularly well together. There’s something about the golden yolk oozing over the fresh green shoots that is irresistible.
Ingredients
- 1 tsp olive oil
- 100g smoked lardons
- ½ tsp Dijon mustard
- 2 tsp white wine vinegar
- 4 tsp olive oil
- 2 hens eggs
- 200g Tenderstem broccoli
- A handful of salad leaves
- Parmesan shavings
- Salt and pepper
How to make Bacon and Egg Brunch Salad
- Put a pan of water on to boil.
- Get a non-stick frying pan over a medium-high heat and add a drop of olive oil.
- Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp.
- Make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper.
- Set aside.
- To the pan of now boiling water, carefully drop in the eggs and boil for 4 minutes.
- Remove with a slotted spoon and put in a bowl of cold water.
- Add a pinch of salt to the same pan and simmer the broccoli for 2 minutes until tender.
- Carefully peel the eggs.
- Drain the broccoli well and arrange on a plate.
- Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like.
- Finish with salad leaves, parmesan, and the dressing.