Tenderstem broccoli with almonds and jammy eggs

Serves 4 Starters and mains

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Method

Simmer the eggs in boiling water for 7½ minutes, then plunge them into cold water to stop them cooking. When cool enough to handle, peel and cut each egg into 4 wedges and set aside.

Steam the broccoli (you can do this over the eggs if you have a steamer basket) in a lidded pan filled to a depth of 3cm with water for 3-4 minutes until tender. Remove from the heat and set aside.

Working quickly, set a small frying pan over a medium heat and add the butter. When melted, add the flaked almonds. Meanwhile, arrange the broccoli and egg wedges on a serving plate. As soon as the almond pieces turn brown, tip the contents of the pan over the broccoli and eggs, ensuring every piece of broccoli gets a good covering of butter and almonds.

Scatter a pinch of salt over and serve right away before the eggs have a chance to get cold or the butter thickens up.