RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 2 bunches baby broccoli
  • 125g Coles goats curd
  • 200ml sour cream
  • 6 eggs
  • 100g sunflower seeds
  • 100g pumpkin seeds
  • 1 lemon
  • 1 loaf of sourdough, sliced
  • Cobram Estate Classic Flavour Extra Virgin Olive Oil, to taste
  • Sea Salt, to taste
  • Cracked Black Pepper, to taste

 

METHOD:

  • Lay baby broccoli on a dish. Drizzle with extra virgin olive oil, so that baby broccoli is evenly coated. Season with salt.
  • In a pot of water over a stove, boil eggs to desired hardness (6 minutes for soft boil, 10 for hard).
  • Over a BBQ, griddle pan or fry pan, place seasoned baby broccoli to cook and char slightly. Ensure sides are evenly cooked but not burnt by turning when needed. Once cooked, take of heat, slice into mouth-sized pieces and set aside.
  • In a bowl, combine goats curd with sour cream and a squeeze of lemon juice.
  • Toast slices of sourdough. Once toasted, assemble by spreading goats curd mixture over toast, and top with broccoli pieces, sunflower and pumpkin seeds. Peel eggs and put on top.
  • Season with salt, pepper and a drizzle of olive oil if desired.

Our friends at Wine Selectors recommend pairing this dish with a Prosecco

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