Printer friendly version
-
Purple sprouting broccoli, seasalter ham and duck egg salad
- Prep time:
- Cook time:
- Serves:
Treat yourself with Stephen Harris' delicious brunch or supper dish – ham and eggs with an elegant twist
Similar recipes
Tips and suggestions
Related Videos
Ingredients
- 3 stalks purple sprouting broccoli
- 1 small pinch English mustard powder
- 1 duck egg
- 1 slice Seasalter ham, or Serrano ham, torn into 3 pieces
- a few seasonal salad leaves, to serve (see Cook's note)
For the dressing
- 2 tsp blood orange juice
- 1/2 tsp icing sugar
- 2 tsp red wine vinegar
- 2 tsp sherry vinegar
- 60ml Olive oil
Method
1. For the dressing: in a small bowl, combine the orange juice, icing sugar, both vinegars and olive oil with a little salt to taste and whisk until amalgamated.2. Remove the florets from 1 stalk of sprouting broccoli. Using a stick blender, blend the broccoli florets with the mustard powder and a little salt and freshly ground black pepper until the mixture has a couscous-like consistency.
3. Cook the remaining stalks of the broccoli for 50 seconds on High in the microwave or blanch for 1-2 minutes in boiling water.
4. Bring a small pan of water to the boil and poach the duck egg for 6-7 minutes.
5. To serve, put the poached egg on a plate and surround it with the ham, broccoli, salad leaves and a teaspoon of the broccoli ‘couscous’. Drizzle with the dressing.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register