Barbecued Tenderstem® Wrapped in Parma Ham With Dippy Eggs

Barbecued Tenderstem® Wrapped in Parma Ham with Dippy Eggs

  • 10 minutes preparation

  • 10 minutes cooking

  • 4

This is a super easy dish created by Ellen Manning of Eat with Ellen, it makes the perfect summer snack or a great starter for dinner with friends. Think asparagus and poached eggs - but bigger and better! Plus, you get to play a bit of a game of jenga with the stems as you try to remove them to dip in the eggs.

Nutritional information per serving

  • kcal141
  • fat7.8g
  • saturates2.4
  • carbs1.6g
  • sugars1.2
  • fibre2.2g
  • protein15.2
  • salt1.4g


  • 2 packs Tenderstem® broccoli or at least 12 stems
  • 2 packs Parma Ham Slices or at least 12 slices
  • 4 free-range eggs, duck or hen
  • Freshly milled black pepper
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  1. Wrap each Tenderstem® in a slice of parma ham, leaving the florets exposed.
  2. Either put on the barbecue in a closeable rack, or if it's raining, fry on a griddle pan.
  3. Either put on the barbecue in a closeable rack, or if it's raining, fry on a griddle pan.
  4. Take the Tenderstem® off the heat and arrange three in a pyramid on each plate.
  5. Remove the poached egg from the water and drain. Balance on top of the stems.
  6. Mill a generous sprinkling of black pepper over the dish and serve.

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Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.