sides“This is a great dish for spring. You get the vibrancy and freshness of the sprouting broccoli paired with the richness of the duck egg. The seasoning is what ties the dish together so don’t be shy on the salt or pepper.”
Elliott Lidstone, Head Chef and Co-Owner BOX-E serves up charred sprouting broccoli, chopped duck egg, and brown butter croutons.
Ingredients
Serves approx. 2
1 duck egg
150g sprouting broccoli
1/2 shallot, finely chopped
1/2 clove garlic, crushed
2 slices of yesterday’s bread cut into small cubes
50g butter
Chives
A splash of high quality local rapeseed oil
Sea salt and black pepper
First cook the duck egg, in its shell, for 12 minutes in boiling water, then cool under a running cold tap. Peel the shell off and chop into small pieces. This can be done in advance.
Cook the spouting broccoli in boiling water for 4 minutes and drain well.
Put the butter in a frying pan on a medium/high temperature and heat until it starts to foam and turn brown. Add the croutons and keep mixing until they start to go golden and crispy.
Turn the heat down, add the shallots and garlic until they soften, then add the chopped egg and heat through. Season well with sea salt and add the chopped chives.
Meanwhile, heat a frying pan (or griddle/hot plate) until smoking hot. Add the cooked broccoli and a splash of high quality local rapeseed oil. Cook for a few seconds until the broccoli is nicely charred. Don’t be afraid of black patches as they will add greatly to the flavour of the dish.
Place the broccoli on your favourite bowl or plate; spoon over the egg mix; crack black pepper over the top and serve.
