The breakfast edit 47

Soft-Boiled Eggs with
Tenderstem and Dukkah

Make soft-boiled eggs with tenderstem and dukkah, from the first ingredient to the finished breakfast.

1 serving · 6 ingredients · 3 steps

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Soft-Boiled Eggs with Tenderstem and Dukkah, plated and ready to serve. — The finished breakfast. Soft-Boiled Eggs with Tenderstem and Dukkah

The ingredients for soft-boiled eggs with tenderstem and dukkah arranged separately on a dark worktop: egg, tenderstem broccoli, dukkah, olive oil, lemon juice, salt. — Gather your 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

Soft-Boiled Eggs with Tenderstem and Dukkah, preparation step 1: Bring a pan of water to the boil, lower in the eggs and set a timer for six minutes. — Step 1. Bring a pan of water to the boil, lower in the eggs and set a timer for six minutes.

Soft-Boiled Eggs with Tenderstem and Dukkah, preparation step 2: Steam the tenderstem over the same pan, or in a second one, for four minutes until the stems just bend. — Step 2. Steam the tenderstem over the same pan, or in a second one, for four minutes until the stems just bend.

The finished soft-boiled eggs with tenderstem and dukkah. — Step 3. 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.

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