Broccoli, poached eggs and what? If vou've never heard of crosnes, they do look a bit weird - but you're in for a treat. Also known as Chinese or Japanese artichokes, they're great for adding little knots of flavour and a bit of crunch to dishes. Read Ollie's tips, below, on how to grow them, or buy them at farmers' markets or online. Grilling the broccoli gives it a wonderful smoky flavour while the egg yolk creates a rich dressing to bring the elements together. We use eggs from our Burford Brown hens, which have a beautiful orange yolk, but any organic or free-range eggs will do.
Ingredients
Serves 4
- 100g (3½oz) crosnes
- 4 eggs (fresh ones work best as the white is firmer)
- a splash of white wine vinegar
For the beetroot pickling liquor
- 250ml (9fl oz) water
- 125ml (4fl oz) white wine
- 200ml (7fl oz) white wine vinegar
- 125g (4½oz) sugar
- 1 teaspoon juniper berries, crushed
- 1 bay leaf
- 1 teaspoon dried garden coriander seeds
- 5 white peppercorns
- 1 teaspoon salt
- 1 red beetroot, grated
For the broccoli
- 500g sprouting broccoll
- 100ml (4fl oz) rapeseed oil
- 2 garlic cloves, finely chopped
- zest of 1 lemon salt
Method
Make the pickling liquor by simmering all of the ingredients together. Strain to remove all the flavourings, then return the liquid to the pan. Add the crosnes, then bring back to a simmer and cook until tender, checking with a fork. When they're done, leave to cool in their liquid. At this stage, they can be stored in their liquid in an airtight jar for later use.
Trim the ends off the broccoli florets. Blanch in salted boiling, water, then plunge into iced water.
To poach the eggs, get a large pan of water, add the white wine vinegar and bring to the boil. Turn down to a simmer and give it a good stir, to create a whirlpool. Crack an egg into a cup and gently add it to the water. Repeat with the remaining eggs. Allow to poach for around 3-4 minutes until the whites have firmed.
Using a slotted spoon, gently lift the eggs out of the water and put in cold water to stop the yolks cooking further.
Mix the oil with the garlic and lemon zest, then set aside. Char the broccoli in a griddle pan and immediately dip it into the oil mixture. That's the first layer on the plate.
Bring a pan of salted water to the boil, reduce to a simmer, and gently lower the poached eggs into it. Heat for 2 minutes, then place an egg on each serving of broccoli for your second layer.
Garnish with the pickled crosnes.
