Classic brunch dishes have a very special place in our hearts, especially those with poached quail eggs. After all, these dishes combine two of our favorite meals into a delicious mixture of light and heavy ingredients to fill us up for the day! However, mixing breakfast and lunch together has never been more delicious than with this ingenious twist on the classic brunch dish quail eggs Florentine.
This recipe replaces the spinach with purple sprouting broccoli served over sourdough! Trust us, it’s absolute heaven! You will be returning to this poached quail egg recipe over and over again!
HOW TO MAKE POACHED QUAIL EGGS WITH PURPLE BROCCOLI
Poached Quail Eggs With Purple Broccoli And Hollandaise Sauce
This delicious brunch may seem complicated but it isn't. The complex aromas promise a sophisticated breakfast or brunch experience. Enjoy!
Keywords: poached quail eggs, hollandaise sauce
Recipe Yield: 2 servings
Calories: approx. 250 kcal/serving
Preparation Time: PT0H20M
Cooking Time: PT0H5M
Total Time: PT0H25M
- 250g purple sprouting broccoli
- 200g butter
- 2 medium free-range eggs
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- a good pinch of chili powder or a dash of Tabasco
- 20 very fresh quail eggs
- 2 slices sourdough bread