Purple sprouting broccoli and egg on sourdough

Make the most of springtimes favourite vegetable with Valentine Warners simple speedy snack dish
Purple sprouting broccoli and egg on sourdough
  • Rating:
  • Serves: 1-2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 6 stalks purple sprouting broccoli, blanched
  • 2 slices white sourdough bread
  • oil, for frying
  • 2 eggs
  • 1 tsp baby capers
  • squeeze lemon juice

For the anchoiade

  • small handful black olives, pitted and chopped
  • 6-7 salted anchovy fillets, in oil, roughly chopped
  • 1-2 cloves garlic, roughly chopped
  • ½ tsp dried thyme
  • ½ tsp dried red chilli flakes
  • 1 tsp dijon mustard
  • 25 g butter
  • 25 ml olive oil
  • splashes red wine vinegar


1. Blanch the purple sprouting broccoli in a pan of boiling water for 5 minutes, or until just cooked but still retaining a bite.

2. For the anchoiade: place all the ingredients for the anchoiade in a mortar and grind to a paste with a pestle, or alternatively use a food processor or blender and blend until smooth.

3. Heat a griddle pan until very hot and toast the sourdough slices. Spread the toasts with the anchoiade.

4. Heat a little oil in a frying pan and fry the egg with the capers until the capers pop and the egg is just cooked.

5. Place the broccoli on the toasts, squeeze on a little lemon juice and top with the egg and capers.

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