Breakfast

Soft-Boiled Eggs with Tenderstem and Dukkah

Name: Soft-Boiled Eggs with Tenderstem and Dukkah
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 large, about 110 g Egg; 150 g Tenderstem broccoli; 1 tbsp (8 g) Dukkah; 1 tsp (5 g) Olive oil; A squeeze Lemon juice; Flaky, to finish Salt

Two soft-boiled eggs with steamed tenderstem for dipping, rolled in dukkah and olive oil. 21 g of protein for 295 kcal, no gluten or dairy.

Calories: 295kcal
Protein: 21g
Fat: 19g
Carbs: 8g

Per serving, makes 1. 10 minutes of work. Published 8 September 2026.

Allergens

Eggs
Tree nuts
Sesame

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Egg2 large, about 110 g
Tenderstem broccoli150 g
Dukkah1 tbsp (8 g)
Olive oil1 tsp (5 g)
Lemon juiceA squeeze
SaltFlaky, to finish

Method

Bring a pan of water to the boil, lower in the eggs and set a timer for six minutes.
Steam the tenderstem over the same pan, or in a second one, for four minutes until the stems just bend.
Toss the tenderstem with the oil, lemon and salt and roll it in the dukkah. Sit the eggs in cups, slice the tops off and dip.

Worth knowing

Dukkah is nuts, sesame and spice, so it flags both. A tablespoon is 40 kcal and gives the dipping end of every spear something to hold on to.
Six minutes for dipping. The tenderstem stems are the soldiers, and they need to be firm enough to stand up to a yolk.

Other breakfast recipes that share ingredients with this one, or every breakfast under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.