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Purple sprouting broccoli with pancetta and soft-boiled eggs
Published: March 25, 2015 at 3:05 PM
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Serves 2
A little effort
Total time: 30 mins
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Soft-boiled eggs make the fastest meal. Nutritious, good-value and perfectly matched with salty pancetta - they make a delicious dish, especially when paired with purple sprouting broccoli. A speedy recipe for two. Serve with Parmesan, and crusty bread on the side.
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Make this purple sprouting broccoli and pancetta salad with soft boiled eggs, then read our guide on how to boil an egg for more tips on getting the perfect consistency.
Ingredients
Nutrition
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70g pancetta
diced
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300g purple sprouting broccoli
trimmed
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3 eggs
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1 tsp balsamic vinegar
-
to serve parmesan shavings
-
to serve crusty bread
Nutrition: per serving
- kcal292
- fat22g
- carbs2g
- fibre3.5g
- protein21.3g
- salt1.6g
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Method
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step 1
Fry the pancetta on a low heat for 10 minutes until the fat has melted and the cubes are crisp. Drain on kitchen towels. Cook the broccoli in salted boiling water for 4 minutes until tender, then plunge into iced water to stop it cooking.
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step 2
Cook the eggs in the boiling water for 7 minutes (for soft boiled) or longer if you like, and cool under cold water. Shell and halve the eggs, arrange the broccoli on two plates with the eggs and pancetta. Top with a few parmesan shavings. Serve with crusty bread.
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