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

1. Put a pan of water on to boil. 
2. Get a non-stick frying pan over a medium-high heat and add a drop of olive oil. 
3. Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp. 
4. Make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper. 
5. Set aside. 
6. To the pan of now boiling water, carefully drop in the eggs and boil for 4 minutes. 
7. Remove with a slotted spoon and put in a bowl of cold water.
8. Add a pinch of salt to the same pan and simmer the broccoli for 2 minutes until tender. 
9. Carefully peel the eggs. 
10. Drain the broccoli well and arrange on a plate. 
11. Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like. 
12. Finish with salad leaves, parmesan, and the dressing.