Confession time: I have a mild obsession with eggs.
In fact, I want you to start your day on eggs (obviously only if you a. like them and b. you aren't vegan).
Hopefully, by now you may be asking why, so here are the reasons:
- eggs are high in protein, protein ensures that you actually feel full and don't end up craving sugar half an hour later
- they are nutritious - soooooo many vitamins & minerals
- they are sustainable - good quality organic or free-range eggs are a sustainable food source
- they taste good and are super easy/quick to cook - many bonus points there
This beautiful 15-minute brunch recipe uses duck eggs (think larger hen eggs with more golden yolk), baby new potatoes and broccoli.
I had it for brunch but it's a decent enough lunch and dinner also.
Ingredients for 2
500g baby new potatoes, sliced in half lengthways
160g sprouting broccoli
3 spring onions
1 clove of garlic, crushed
rapeseed oil
2-4 duck eggs, I used Clarence Court duck eggs
chilli flakes and parsley to garnish (optional)
sea salt and black pepper to season
Method:
Put the potatoes in a saucepan, cover with cold water and bring to boil.
Simmer for 10 minutes until the potatoes are cooked through and tender.
Whilst the potatoes are cooking, trim the broccoli and trim and slice the spring onion.
At the very last minute of the potatoes cooking, drop in the broccoli and bring back to boil. Drain immediately and let it steam for a minute.
Put a frying pan on a medium heat. Add a tablespoon of rapeseed oil, the spring onion and crushed garlic. Cook for a couple of minutes then add the potatoes and broccoli and cook for another 5 minutes, stirring occasionally. Season well with sea salt and freshly ground black pepper.
Put another frying pan on a medium heat, add a splash of rapeseed oil and crack in the eggs. Be careful with how much force you put the eggs into the pan with, as I discovered, duck eggs have larger yolks which will burst if not handled with care.
Cook the eggs to your liking.
Divide the potato mixture between two plates, top with one or two eggs each and sprinkle with some chilli flakes and parsley (if using).