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Grilled broccoli with roasted English muffin

For this dish, Redi broccoli was used.Redi purple sprouting broccoli is a unique broccoli from the Netherlands and Spain and is completely edible. This means that Redi does not need to be cut, unlike the well-known (green) broccoli varieties. Redi broccoli is perfect to serve raw with, for example, a dipping sauce like hummus or tzatziki. This vegetable is also perfect for roasting or steaming.

Ingredients

2English muffins
1Redi broccoli
1Lemon
pea shoots, for garnish
optional: 1 avocado
1pack of sliced smoked salmon
4free-range eggs
sea salt and ground black pepper

Preparation

  1. Cut the broccoli into large pieces and place in an oiled grill to gently cook them.
  2. Boil water in a deep pan and add 1 teaspoon of salt.
  3. Toast the muffins.
  4. Crack the eggs into 4 cups or bowls.
  5. Create a whirlpool in the boiling water with a spoon and gently drop the four eggs into the center.
  6. Poach lightly until cooked (this takes about 90 seconds).
  7. Remove the eggs from the water and pat them dry.
  8. Place the toasted muffins on a plate and distribute the broccoli pieces over them.
  9. Top with the smoked salmon and eggs.
  10. Serve with a topping of pea shoots and season to taste.