Fried pheasant egg with sprouting broccoli and anchovies

Preparation time: 2 minutes Cooking Time: 8 minutes Serves: 4

Difficulty: 2/5

Rather like asparagus having a certain affinity for say dunking the into a soft boiled egg or serving with hollandaise, sprouting broccoli can be used in just the same. There is something about the richness of the yolk that just suits long stemmed vegetables like broccoli and asparagus. Here I have just used the tips and you can use the stalks for the soup above. The addition of anchovies gives egg and anchovies and duck egg a nice natural salty seasoning.

Recipe by Mark Hix

INGREDIENTS

4 Pheasant eggs
70-80g butter
4-5 spears of sprouting broccoli
sea salt and freshly ground black pepper
1 small 50g can or jar of good quality anchovies

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METHOD

Remove the florets and a few leaves from the broccoli and reserve the stems for a soup. Cook the florets in boiling, salted water for 2-3 minutes until tender then drain, leave to cool. Meanwhile melt half of the butter in a preferably non stick frying pan and gently fry the duck’s eggs, seasoning the whites while they are cooking then transfer to warmed serving plates. Whilst the eggs are cooking melt the rest of the butter in another pan and toss the broccoli florets and leaves in and lightly season. Cut the anchovies in half lengthways, scatter the broccoli and leaves around the eggs and lay the anchovy fillets on the whites.