A delicious light lunch or healthy supper. All the goodness of some steamed purple sprouting broccoli, a protein kick from the poached eggs and a zingy drizzle of some bang in season wild garlic pesto.

Serves 4

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  • 1 bunch of purple sprouting broccoli
  • 1 bunch of wild garlic
  • 50g hazelnut – toasted
  • 50g parmesan – grated
  • 50 ml olive oil
  • 4 slices of toasted sourdough
  • Pinch of chilli flakes
  • Pinch of rosemary – chopped
  • 100g of sourdough breadcrumbs
  • 4 large eggs
  • A small bunch of chopped flat-leaf parsley – chopped


  1. Firstly make the pesto by blitzing the wild garlic, hazelnuts, parmesan and olive oil in a food processor, add salt and pepper to taste
  2. Steam the sprouting broccoli in a little water on top of the stove, for around 4/5 minutes, until tender. Keep warm
  3. Saute the breadcrumbs in a little oil so as to make them crisp, then add the chilli flakes and rosemary
  4. Allow a pan of water to come to a very gentle simmer on the stove, poach two eggs at a time for around 3 minutes until the egg white holds steady around the yolk
  5. Arrange the toast on the plate followed by the purple sprouting broccoli and sprinkle over the chopped parsley. Place the egg on top and then the pangrattato to be liberally sprinkled over the dish, drizzle over the pesto