A twist on a classic this meal is super quick and easy, and offers a healthier alternative to toast.
1 x pack of tenderstem broccoli
Sea salt and freshly ground black pepper
a small pot of pre-mixed dukkah for dipping
Place a medium saucepan of water on a high heat and bring to the boil. Trim the ends from the tenderstem broccoli if they are too long and place in the water with a pinch of salt. Cook for around 4-5 minutes until just cooked but still easy to dip. Drain the broccoli into a sieve and arrange it on to a plate. Crack the tops off your cooked boiled eggs and season with a little salt and pepper. Dip the broccoli in to the egg yolk and dip into the dukkah then eat!