Tenderstem® broccoli, Bacon & Egg Brunch Salad

Tenderstem® broccoli, Bacon & Egg Brunch Salad

A lovely surprise for the late risers among us to wake up to. Brunch with bells on.

Preparation time

5 minutes

Cooking time

10 minutes



Dietary requirements

  • Gluten free
  • Nut free


  1. Put a pan of water on to boil. Get a non-stick frying pan over a medium-high heat and add a drop of olive oil.

  2. Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp

  3. Meanwhile, make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper. Set aside.

  4. To the pan of now boiling water, carefully drop in the eggs and boil for 4 minutes. Remove with a slotted spoon and put in a bowl of cold water.

  5. Add a pinch of salt to the same pan and simmer the Tenderstem® broccoli for 2 minutes until tender. Meanwhile carefully peel the eggs.

  6. Drain the Tenderstem® broccoli well and arrange on a plate. Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like. Finish with salad leaves, parmesan, and the dressing.

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