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.


View the recipe collection here



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