Curried broccoli & boiled eggs on toast
- Sophie Godwin – Cookery writer
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.5 out of 5.2 ratingsRate
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Eating eggs for breakfast will not only help keep you fuller for longer, they are a great source of protein and vitamin A which helps improve skin quality
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- ½ tsp turmeric
- 1 tsp garam masala
- ½ tbsp rapeseed oil
- 200g long-stem broccoli
- 2 medium eggs
- 2 slices wholemeal sourdough
- 1 tbsp natural yogurt
- 1 tbsp pomegranate seeds
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Nutrition: per serving
- kcal258
- fat10g
- saturates2g
- carbs22g
- sugars5g
- fibre7g
- protein17g
- salt0.7g
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Method
-
step 1
Heat oven to 200C/180C/gas 6. Mix together the spices and oil, then toss with the broccoli and some seasoning on a baking tray. Roast for 12-15 mins until tender.
-
step 2
Meanwhile, bring a small pan of water to the boil, lower in the eggs and boil for 6-8 mins, depending on how you like them, then immediately rinse under cold water, peel and halve. Toast the bread, then spread with the yogurt. Top each slice with the roasted broccoli and an egg, then scatter over the pomegranate seeds.
Recipe from Good Food magazine, March 2018
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A star rating of 4.5 out of 5.2 ratings
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