Roasted broccoli with chilli and soft scrambled eggs


Serves 1


100g tenderstem or purple sprouting broccoli

1 red chili, deseeded and thinly sliced

2 free range organic eggs

1 or 2 tsp of your choice of fat to cook your eggs – butter, coconut oil or extra virgin olive oil

Pumpkin seeds

Tamari or soy sauce

  1. Heat your oven to 200C. Trim the broccoli by about 1cm and place on an oven tray. Drizzle with olive oil and a splash of tamari or soy. Scatter over the sliced chilli. Roast in your oven for 15-20 minutes until tender.

  2. When the broccoli is almost done, scramble your eggs – heat a saucepan over a medium to high heat and add your butter/coconut oil/olive oil and melt. In a bowl briefly whisk your eggs and add some salt and pepper. Tip into the pan and quickly stir round with a spatula – keep going until cooked to your preference.

  3. When your broccoli is done place onto a plate along with the eggs. Drizzle a little olive oil and season if needed. Delicious and filling on its own or add some sweet potato wedges to make it a more substantial meal.