Tenderstem® broccoli green eggs
Method
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In a smoothie maker or using a hand held blender, blend 140g of the Tenderstem® broccoli, the green pepper, half of the lime zest and juice, the olive oil, yoghurt, coriander, garlic, pumpkin seeds and chilli (if using) until smooth. Season with salt and pepper to taste.
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Heat the butter in a frying pan over a medium high heat. Add the remaining broccoli and stir-fry for a few minutes. Remove from the pan and set aside.
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Add the paprika to the frying pan, crack in the eggs (you’ll need to cook them in batches), cook for around 1 minute then turn the heat down to medium low and fry for another few minutes until crispy underneath and the whites are cooked through.
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Take the pan off the heat, and roughly separate the eggs to make it easier to lift or slide them out on to your serving plate.
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To serve, pour the green sauce into the pan and gently mix with the buttery juices. Top with the eggs, Tenderstem® florets, and slices of avocados and onions (if using), and garnish with the coriander and a sprinkle of chilli to serve. Alternatively, spoon the sauce into six warmed shallow serving bowls, top with all the above ingredients and pour over the buttery pan juices. Delicious served with tortillas or tacos for dipping.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
