Purple Sprouting Broccoli with Poached Eggs & Slow-Roasted Tomatoes

Name: Purple Sprouting Broccoli with Poached Eggs & Slow-Roasted Tomatoes
Prep time: 15 Minutes
Cook time: 2 Hours 15 Minutes
Yield: 2 Servings
Cuisine: British
Ingredients: 6 medium vine tomatoes, halved; 1 tsp dried oregano; 2 tbsps olive or rapeseed oil; 230g pack purple sprouting broccoli, trimmed and cut into 5cm lengths; 2 tbsps pesto; 4 thick slices sourdough bread; 4 large free-range eggs; 50g Ribblesdale Goat Curd or Ricotta

preparation 15 Minutes
cook time 2 Hours 15 Minutes
Serves 2

Ingredients Method

6 medium vine tomatoes, halved
1 tsp dried oregano
2 tbsps olive or rapeseed oil
230g pack purple sprouting broccoli, trimmed and cut into 5cm lengths
2 tbsps pesto
4 thick slices sourdough bread
4 large free-range eggs
50g Ribblesdale Goat Curd or Ricotta

Preheat the oven to 160°C/Fan 140°C/Gas 2. Place the tomatoes cut side up on a baking sheet, season, scatter with oregano and drizzle with half the oil. Roast for 2 hours until semi-dried. Remove and keep warm.

Increase the oven temperature to 220°C/Fan 200°C/Gas 7, toss the broccoli in the remaining oil, half the pesto and seasoning then spread over a baking sheet in a single layer. Roast the broccoli for 5-6 minutes until browned and tender.

While the broccoli is cooking toast the bread on both sides and poach the eggs for 3 minutes in a pan of gently simmering water. Spread the goat curd or Ricotta on the toast, top with the tomato halves, then the broccoli. Add the eggs and top with the remaining pesto. Serve on warm plates.

Cook’s tip: Make extra roast tomatoes, cool, then cover with olive oil and store in the fridge for up to 4 days. Use in salads or tossed through pasta.

Ingredients

6 medium vine tomatoes, halved

1 tsp dried oregano

2 tbsps olive or rapeseed oil

230g pack purple sprouting broccoli, trimmed and cut into 5cm lengths

2 tbsps pesto

4 thick slices sourdough bread

4 large free-range eggs

50g Ribblesdale Goat Curd or Ricotta

Method

Cook’s tip: Make extra roast tomatoes, cool, then cover with olive oil and store in the fridge for up to 4 days. Use in salads or tossed through pasta.