Alright, strap in for THE easiest but most luxurious-feeling dinner/brunch/lunch/breakfast/any time of day meal EVA. It’s so, so easy. but it’s seriously so good, you guys.
The broccoli is roasted to absolute perfection – slightly charred, tender, but still has a bite – perfection. The poached egg is soft and rich from that silky yolk. And to balance out that richness, the lemon vinaigrette comes into to wrap everything up like a bright little present.
If poached eggs freak you out at all, let me ease your worries a little bit – they are actually really easy to make if you follow a few simple steps:
- Have your water at an active, light simmer. You have to babysit the water a little bit, but they only take a few minutes to cook so that’s no biggie. Lower and raise the heat as needed to keep light bubbles rolling.
- Add a big splash of vinegar to the water – this helps the eggs come together into a little poached package instead of whispy egg whites separating all over the place from your yolk.
- Crack the egg into a bowl first and slowly ease it into the water. This makes the process smooth and gentle and helps the white not spread as much.
- The spoon swirl! Take a spoon and swirl it several times around the edge of your pan to make the water form a whirlpool motion. Again, helps the egg come together.
Now, while the egg is in the water, whispy egg whites are going to be floating and it’s going to look like you don’t have your perfect little egg oval that you want. But once you pull it out of the water, those little whisps settle around the egg and it looks perfect. These ones pictured above still had whispies, but once they’re out, they look great!
Get those eggs poached as your broccoli is finishing up in the oven, and then to assemble: start with your roasted broccoli, top with a few poached eggs, and finish it off with a big drizzle with lemon vinaigrette. And that’s it! You’ve got yourself an insanely easy but DELICIOUS meal!Print
Poached Eggs and Roasted Broccoli with Lemon Vinaigrette
This whole 30, paleo, and keto approved dinner is SO easy but feels so luxurious! Such a great combination of flavors that are perfect for breakfast, lunch, or dinner!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 2 servings 1x
- 2 small heads or 1 very large head broccoli, sliced into florets – I like to keep the florets long, leaving a few inches of stem. It makes it feel like broccolini!
- 4 eggs
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, grated
- 1 teaspoon Dijon mustard
- Preheat your oven to 375 degrees. Add your broccoli florets onto a parchment paper lined baking sheet, drizzle with olive oil, season with salt and pepper, and toss to combine. Roast for 20 minutes, or until tender when pierced with a knife but not mushy – we want them to still have a little bite
- Meanwhile make your dressing. In a bowl or mason jar, combine your lemon juice, olive oil, garlic, Dijon mustard, and some salt and pepper. Whisk/shake to combine.
- When your broccoli is about 10 minutes from being done, fill a large skillet with a few inches of water and bring to a simmer. Add a big splash of vinegar
- Crack your eggs into small bowls so you can add to the water gently – each egg will go in a separate bowl. I cook my eggs 2 at a time so I don’t crowd the pan. Using the back of a spoon, stir in large circles around the outer edges of the pan to create a whilrpool motion (it’ll help the eggs come together)
- VERY gently sink your bowl and egg into the water at one edge of the pan and pull the bowl back out. Drop your other egg in. Keep the water simmering, and cook the eggs for 4 minutes. Remove with a slotted spoon to a few layers of paper towels to drain
- Repeat with your remaining 2 eggs
- To serve, plate 1/2 of your broccoli, top with 2 poached eggs, sprinkle with salt and pepper, and drizzle plenty of lemon vinaigrette over top! Repeat with the other serving!
You’ll have some vinaigrette left over! I love using this on salads and having it around in the fridge. If you want less leftover, halve the dressing ingredients.
Nutrition info accounts for 1/4 of the vinaigrette used for each serving.
- Serving Size: 1/2 broccoli, 2 eggs, a few big drizzles of vinaigrette
- Calories: 462
- Sugar: 3 g
- Sodium: 224 mg
- Fat: 38 g
- Saturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 17 g
If you make this or any of my other recipes, be sure to Instagram it and tag @thegarlicdiaries so I can see!
Tania Mushtaq says
I love broccoli in roasted form thank you for sharing a delicious recipe
Mike Wright says
Its look light and I think perfect quick breakfast recipe, thanks for sharing :)