Barbecued Tenderstem® broccoli Wrapped in Parma Ham with Dippy Eggs

Barbecued Tenderstem® broccoli Wrapped in Parma Ham with Dippy Eggs

This is a super easy dish created by Ellen Manning of Eat with Ellen, it makes the perfect summer snack or a great starter for dinner with friends. Think asparagus and poached eggs - but bigger and better! Plus, you get to play a bit of a game of jenga with the stems as you try to remove them to dip in the eggs.

Preparation time

10 minutes

Cooking time

10 minutes

Serves

4

Dietary requirements

  • Dairy free
  • Gluten free
  • Nut free

Nutritional information per serving

  • kcal 141
  • Fat 7.8g
  • Saturates 2.4g
  • Carbs 1.6g
  • Sugars 1.2g
  • Fibre 2.2g
  • Protein 15.2g
  • Salt 1.4g

Method

  1. Wrap each Tenderstem® broccoli in a slice of parma ham, leaving the florets exposed.

  2. Either put on a preheated barbecue in a closeable rack, or if it's raining, fry on a griddle pan until the Parma is crispy and the Tenderstem® broccoli
    slightly charred.

  3. While the Tenderstem® broccoli is cooking, poach the eggs according to how you like them.

  4. Take the Tenderstem® broccoli off the heat and arrange three in a pyramid on each plate.

  5. Remove the poached egg from the water and drain. Balance on top of the stems.

  6. Mill a generous sprinkling of black pepper over the dish and serve.

More ways to cook Tenderstem®