Purple sprouting broccoli, seasalter ham and duck egg salad

Treat yourself with Stephen Harris' delicious brunch or supper dish ham and eggs with an elegant twist
Purple sprouting broccoli, seasalter ham and duck egg salad
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 3 stalks purple sprouting broccoli
  • 1 small pinches English mustard powder
  • 1 duck egg
  • 1 slices 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
  • 60 ml olive oil

Tips and Suggestions

Try to find baby salad leaves if possible, for example rocket, watercress and baby beetroot.


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.

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