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Ingredients

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

Method

  • 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.

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