Purple sprouting broccoli on toast

Give beans a miss and make a quick and filling dinner on toast with purple sprouting broccoli, fried in garlic, chilli and a crispy fried egg.

30 mins

Serves 2

What you'll need…

  • 200g/7oz purple sprouting broccoli, trimmed
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled, crushed lightly with the side of a knife and left whole
  • pinch dried chilli flakes
  • 3 anchovy fillets, chopped (optional)
  • ½ lemon, juice only
  • sea salt and freshly ground black pepper
  • 1 tbsp vegetable oil, for frying
  • 2 free-range eggs
  • 2 large slices of your favourite Lovingly Artisan bread (toasted)
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The method

1

Heat the oil in a frying pan over a medium-high heat and add the purple sprouting broccoli and the garlic cloves. Stir-fry until the broccoli is just tender and the garlic is light golden-brown, then remove the garlic and discard.

2

Reduce the heat. Push the broccoli to one side of the pan and add the chilli flakes and anchovies (if using) to the oil. Cook for a minute, stirring, until the anchovies break down into a paste.

3

Add the lemon juice and toss everything together to coat the broccoli in the flavoured oil. Season with salt and pepper. Transfer the broccoli to a bowl and keep warm.

4

Heat a little more oil in the frying pan and fry the eggs until cooked to your liking.

5

Serve the broccoli on the toasted ciabatta with the cooking juices drizzled over. Top each slice with a fried egg.

Recipe inspired by BBC Food

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