John Myers
Quick Broccoli Egg Pan
The perfect quick broccoli egg pan recipe with a picture and simple step-by-step instructions.
- 250 g Broccoli
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 2 tbsp Sunflower oil
- 200 ml Chicken broth (1 teaspoon instant broth)
- 2 Eggs
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 0,5 tsp Mild curry powder
- 2 big pinches Chilli flakes
- 1 Small vine tomato
- Clean the broccoli and cut into small florets. Clean the stem generously and cut into small slices. Peel and dice the onion. Peel and finely dice the garlic cloves. Heat sunflower oil (2 tbsp) in a non-stick pan and stir-fry the garlic clove cubes with the onion cubes in them. Add the broccoli and fry for a few minutes and deglaze / pour in the chicken stock (200 ml). Let everything simmer / boil with the lid on for about 10 minutes. Beat the eggs, whisk with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and mild curry powder (½ teaspoon). Drizzle / distribute over the broccoli pan and let slowly set with the lid. Finally cook without the lid until the liquid has almost boiled away. Sprinkle with chilli flakes (2 big pinches) and garnish with a small vine tomato, serve.
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