Mary Berry Eggs and Broccoli Royale

Mary Berry’s Eggs and Broccoli Royale is made with tenderstem broccoli, large eggs, lemon juice, white wine vinegar, egg yolks, and unsalted butter. This delicious Eggs and Broccoli Royale recipe creates a tasty and elegant brunch that takes about 30 minutes to prepare and can serve up to 6 people.

This Eggs and Broccoli Royale Recipe Is From Absolute Favourites Cookbook by Mary Berry

Mary Berry Eggs and Broccoli Royale Ingredients:

• 450g (1lb) tenderstem broccoli, trimmed
• 6 large eggs

For the sauce

• 2 tsp lemon juice
• 2 tsp white wine vinegar
• 2 large egg yolks
• 175g (6oz) unsalted butter, cut into cubes
• Salt and freshly ground black pepper

How To Make Mary Berry Eggs and Broccoli Royale?

1. Prepare the Hollandaise Sauce: Measure 2 tsp lemon juice and 2 tsp white wine vinegar into a saucepan, add 2 large egg yolks, and mix together. On very low heat, gradually whisk in 175g (6oz) unsalted butter cubes until the sauce thickens and becomes glossy. Season with salt and pepper, ensuring it doesn’t overheat to avoid curdling. Set aside, keeping it warm.
2. Cook the Broccoli: Bring a large saucepan of water to a boil. Add 450g (1lb) of trimmed tenderstem broccoli and boil for 3–5 minutes until al dente. Drain and keep warm.
3. Poach the Eggs: Reduce the heat under a small, deep pan of boiling water to a simmer. Crack each of the 6 large eggs onto a small plate, gently slide into the simmering water, and poach for about 3 minutes until the whites are opaque. Lift out with a slotted spoon, drain on kitchen paper, and keep warm.
4. Assemble the Dish: Divide the cooked broccoli spears between six plates, season with salt and pepper, and place a poached egg on top of each. Spoon over the warm hollandaise sauce, finishing with a scattering of black pepper.

Recipe Tips:

• Whisk the Hollandaise Sauce Constantly: To prevent curdling, keep whisking the sauce over low heat. If it starts to separate, take it off the heat and keep whisking.
• Use Fresh Eggs for Poaching: Fresh eggs will give you a neater, firmer poached egg because they hold their shape better.
• Keep the Water at a Simmer for Poaching: Make sure the water is gently simmering, not boiling, so the eggs cook evenly and stay intact.
• Drain the Poached Eggs Well: After poaching, place the eggs on kitchen paper to soak up any extra water, so your dish doesn’t get watery.
• Keep Hollandaise Sauce Warm, Not Hot: Serve the sauce warm to avoid curdling. You can keep it warm by placing the saucepan in a bowl of warm water while you prepare the rest of the dish.

What To Serve With Eggs and Broccoli Royale?

This creamy Eggs and Broccoli Royale pairs well with crusty sourdough bread, roasted tomatoes, grilled asparagus, or sautéed mushrooms. It also can be served alongside smoked salmon, avocado slices, fresh mixed greens, or potato rösti for a delicious brunch.

How To Store Leftovers?

• Refrigerate: First, let the leftover Eggs and Broccoli Royale cool to room temperature. Once cooled, transfer the dish to an airtight container and store it in the refrigerator for up to 2 days.
• Freeze: Eggs and Broccoli Royale is not recommended for freezing because the texture of the poached eggs and hollandaise sauce can change, becoming watery or separating when thawed. It’s best to enjoy this dish fresh or within a day or two if refrigerated.

Mary Berry Eggs and Broccoli Royale Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 336 kcal
• Total Fat: 31.3g
• Saturated Fat: 18g
• Cholesterol: 260mg
• Sodium: 180mg
• Potassium: 400mg
• Total Carbohydrate: 6.3g
• Dietary Fiber: 2.5g
• Sugars: 2g
• Protein: 10.1g

Try More Mary Berry Recipe:

• Mary Berry Scrambled Egg and Bacon Tartlets
• Mary Berry Spinach Quiche
• Mary Berry Frittata
• Mary Berry Cheese Scones