Egg and broccoli on toast on plate with cutlery

Curried broccoli & boiled eggs on toast

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Prep: 10 mins Cook: 15 mins

Easy

Serves 2

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal258
  • fat10g
  • saturates2g
  • carbs22g
  • sugars5g
  • fibre7g
  • protein17g
  • salt0.7g
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Ingredients

  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • ½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 200g Tenderstem broccoli
  • 2 medium eggs
  • 2 slices wholemeal sourdough
    Sourdough

    Sourdough

    sow–er-doh

    Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…

  • 1 tbsp natural yogurt
  • 1 tbsp pomegranate seeds

Method

  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.

  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.

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