This almond picada is pesto-like and a great way to dress up a lightly poached egg and crispy, golden grilled broccoli.
FOR 4 PEOPLE
400 g purple broccoli (or Tenderstem)
50g slivered almonds
30 g flat-leaf parsley (leaves and thin stems)
1 heaped teaspoon chopped shallot
1 teaspoon sherry or red wine vinegar, plus an egg slug
4 tablespoons extra virgin olive oil
4 large eggs
smoked paprika for sprinkling
- Bring 2 large pots of water to a boil. Cut the broccoli stalks where they visibly harden; if thicker than an asparagus tip, they can be peeled off just below the flowering top. Add the broccoli to a pan and cook for 3 minutes, leaving them on the crispy side as they will still be cooked, then drain using a colander and steam dry for a few minutes. You can also steam the broccoli in a covered pan for about 4 minutes.
- Meanwhile, for the picada, process the almonds in a food processor to obtain fine crumbs, then add the parsley, shallot and a little salt and process into a sticky crumble. Now add the vinegar and 2 tablespoons oil and mash until thick.
- Heat a ridged griddle over medium heat. Toss the broccoli in a large bowl with the remaining oil and a little salt, and grill in two to three batches for 2 to 3 minutes on each side, until golden brown, turning it over. using pliers.
- When you toast the last batch of spears, poach the eggs. Add a ladleful of vinegar to the second pan of water and simmer over low heat. Gently swirl with a large spoon and break in the eggs. Poach them for 4 minutes then remove them with a slotted spoon, cutting the white tendrils against the side of the pan.
- Serve a poached egg on a pile of broccoli, sprinkle with paprika, then sprinkle with a little picada.