Purple sprouting broccoli with pancetta and soft-boiled eggs

Purple sprouting broccoli with pancetta and soft-boiled eggs

  • serves 2
  • A little effort

Soft-boiled eggs make the fastest meal. Nutritious, good-value and perfectly matched with salty pancetta - they make a delicious dish, especially when paired with purple sprouting broccoli. A speedy recipe for two. Serve with Parmesan, and crusty bread on the side.



  • pancetta 70g, diced
  • purple sprouting broccoli 300g, trimmed
  • eggs 3
  • balsamic vinegar 1 tsp
  • parmesan shavings to serve
  • crusty bread to serve


  • Step 1

    Fry the pancetta on a low heat for 10 minutes until the fat has melted and the cubes are crisp. Drain on kitchen towels. Cook the broccoli in salted boiling water for 4 minutes until tender, then plunge into iced water to stop it cooking.

  • Step 2

    Cook the eggs in the boiling water for 7 minutes (for soft boiled) or longer if you like, and cool under cold water. Shell and halve the eggs, arrange the broccoli on two plates with the eggs and pancetta. Top with a few parmesan shavings. Serve with crusty bread.

Nutritional Information

  • Kcals 292
  • Fat 22g
  • Carbs 2g
  • Fibre 3.5g
  • Protein 21.3g
  • Salt 1.6g