FROM FIELD TO PLATE
PURPLE SPROUTING BROCCOLI WITH CHORIZO AND SOFT HARD-BOILED EGGS
I love purple sprouting broccoli and eat it at least twice a week when it’s in season (roughly February to May), often just with a little melted butter. It’s also excellent in substantial salads like this one, which is equally good as a starter or light meal.
Serves 4
200g cooking chorizo 1 tablespoon rapeseed or olive oil
4 medium free range eggs, at room temperature
About 500g purple sprouting broccoli, trimmed
Sea salt and freshly ground black pepper
1 If you’re using bought chorizo, skin and cut into chunks; if using home-made, shape into
walnut-sized balls. Heat the oil in a frying pan, add the chorizo and fry over a medium heat, turning regularly, for about 10 minutes, until starting to crisp up.
2 Meanwhile, cook the eggs: put them in a pan of hand-hot water, cover and bring quickly to the boil. Boil for exactly 4 minutes – 5 if they are extra large. Then run them under the cold tap and peel them as soon as they are cool enough to handle.
3 At the same time, cook the broccoli in a large saucepan of boiling salted water for 3–4 minutes, until just tender. Drain well.
4 Add the warm broccoli to the chorizo pan and toss it in the hot, spicy fat until well coated. Divide the broccoli and chorizo between 4 warm plates and add a boiled egg, cut in half, to each. Season with salt and pepper and serve straight away, with some bread.
© River Cottage Every Day, 2009. Published by Bloomsbury Publishing Plc.
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