Ingredients
| 1 head of broccoli, divided into florets | |
| 2 tablespoons olive oil | |
| 2-3 cloves garlic, thinly sliced | |
| 250g cherry tomatoes, halved | |
| 4 free-range eggs | |
| seaweed flakes, for seasoning (or use black pepper) | |
| 500ml chicken or vegetable stock | |
| 5g wakame seaweed | |
| ½ cup instant polenta | |
| 25g butter |
This is a very simple but delicious combination that I cook for dinner when I want something fast and tasty. There is a magic that happens when you sauté tomatoes with garlic, so sometimes I simply do this then mix with rocket leaves and eat with a poached egg.
You can eat the baked eggs with toast, but they are really good with a wakame polenta which is so full of umami flavours. If you are not a fan of seaweed, sliced dried mushrooms such as shiitake or porcini are a great substitute; just soak them first and use the soaking water in the polenta.
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Instructions
| 1. | Heat the oven to 200°C. |
| 2. | Bring a large pot of water to the boil and cook the broccoli for 2 minutes, then drain and set aside. |
| 3. | Heat the oil in a frying pan and cook the garlic for a minute then add the cherry tomatoes and broccoli, season with salt and toss around for a few minutes until the tomatoes just start to collapse. |
| 4. | Tip into a small baking dish (big enough for 4 eggs). |
| 5. | Crack over the eggs and season with seaweed flakes or black pepper. |
| 6. | Bake for 8-10 minutes until done to your liking. |
| 7. | While that is baking, bring the stock to the boil with the wakame. |
| 8. | When boiling, pour in the polenta in a steady stream and mix until smooth. |
| 9. | Cover, take off the heat and allow to sit for 5 minutes to soften then stir in the butter. |
| 10. | Serve with the eggs. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles