Barbecued Tenderstem® Wrapped in Parma Ham with Dippy Eggs

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Recipe

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.

  • 10 minutes preparation
  • 10 minutes cooking
  • 4
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Ingredients
  • 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
  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.

Nutritional Information:

Per Serving
141 kcal
7.8g fat
2.4g saturates
1.6g carbohydrate
1.2g sugars
2.2g fibre
15.2g protein
1.4g salt

 

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