James Ramsden's Warm Salad of Tenderstem with Quail Eggs and Bacon

Quail's egg

James says: “I’ve always found that Tenderstem broccoli and eggs go particularly well together. There’s something about the golden yolk oozing over the fresh green shoots that is irresistible. If you can’t find quail eggs then a couple of hens’ eggs will do the trick.” Why not push the boat out and brunch in style over the bank holiday with this quick and simple recipe that’s on the table in ten minutes

Ingredients (Serves 2)

  • 1 tsp olive oil
  • 100g smoked lardons
  • ½ tsp Dijon mustard
  • 2 tsp white wine vinegar
  • 4 tsp olive oil
  • 6 quail eggs
  • 200g Tenderstem broccoli
  • A handful of salad leaves
  • Parmesan shavings
  • Salt and pepper

Put a pan of water on to boil. Get a non-stick frying pan over a medium-high heat and add a drop of olive oil. Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp.

Meanwhile, make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper. Set aside. To the pan of now boiling water, carefully drop in the eggs and boil for 2 minutes. Remove with a slotted spoon and put in a bowl of cold water.

Add a pinch of salt to the same pan and simmer the broccoli for 2 minutes until tender. Meanwhile carefully peel the eggs.

Drain the broccoli well and arrange on a plate. Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like. Finish with salad leaves, parmesan, and the dressing.

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