Mary Berry Eggs and Broccoli Royale

This nearly ended in disaster—twice. First, my sauce split right as the eggs finished poaching. Then I realised I’d forgotten to trim the broccoli and it was all woody stems and no elegance.

But let me back up.

I first tried Mary Berry’s Eggs and Broccoli Royale on a sleepy Sunday morning, thinking it’d be a posh little brunch that made me look far more organised than I actually am. I didn’t expect the hollandaise to be so tricky—or that it would completely transform the way I feel about broccoli. Yes, broccoli.

If you’ve ever wrestled with split sauces or stringy veg, let me show you how I fixed that. And why this dish is now my go-to for when I want to impress someone without actually cooking very much.

Why This One Works So Well

It’s all about the contrast—velvety hollandaise, a rich yolk, and that bright crunch of just-done tenderstem. Mary’s version is pared down and clever: no muffin base, no smoked salmon frills. Just perfectly poached eggs and the kind of buttery lemon sauce that makes you forget broccoli is even a vegetable.

Most recipes overcomplicate hollandaise with water baths or blenders. This one? One pan. Gentle heat. Bit of whisking. That’s it—if you keep your nerve.

I didn’t think I liked hollandaise this much. But once I learned to make it low and slow (and kept it warm, not hot), I stopped ruining eggs every time I wanted to feel fancy.

INGREDIENTS + WHY THEY MATTER

• Tenderstem Broccoli (450g) – Cooks fast and stays elegant. Regular broccoli works, but you lose the slender spears that look so good on the plate.
• Large Eggs (6) – Poached is the star here. Fresh ones hold their shape best—older ones go all stringy in the water.
• Lemon Juice (2 tsp) – Brightens the sauce. I once skipped it, and the whole thing just tasted… flat.
• White Wine Vinegar (2 tsp) – Helps the yolks emulsify. Red or malt vinegar throws the flavour off.
• Egg Yolks (2) – Base of the hollandaise. I tried using one yolk once (don’t ask), and the sauce never thickened.
• Unsalted Butter (175g) – Gives body and gloss. Salted works in a pinch, but taste before seasoning.
• Salt + Black Pepper – Don’t skimp. Especially that black pepper on top—it cuts through the richness.

Making It Yours (Without Ruining It)

• Dairy-Free? I tested it with vegan block butter (Flora Plant) and it just about worked, though it separated faster. Not ideal, but doable.
• Gluten-Free? No changes needed—this one’s naturally GF.
• Swap Tenderstem for Asparagus? Yep. Slightly firmer bite, but lovely. Just boil 1–2 mins less.
• Add Smoked Salmon? I tried it on the side and it’s a brilliant upgrade if you want something brunchy.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce split	Butter added too fast or heat too high	Take it off the heat and whisk like mad. Add a tsp of cold water if needed.
Broccoli turned soggy	Overboiled	3–4 mins max. And drain it well. Don’t let it steam itself to death.
Egg whites stringy	Old eggs or water too hot	Use fresh eggs + simmering water, not boiling. Add a splash of vinegar to help them hold.
Sauce cooled too much	Left it sitting	Keep it over a bowl of warm water. Not on direct heat—it’ll curdle again.

HOW TO MAKE MARY BERRY’S EGGS AND BROCCOLI ROYALE

1. Start your sauce base – In a small pan, whisk together the lemon juice, vinegar, and yolks. Low heat only. Think “barely warm bath”, not “tea kettle”.
2. Add butter bit by bit – Cube it first. Add slowly while whisking, until it’s glossy and thickened. Take it off the heat as soon as it comes together. Keep warm over a bowl of hot water.
3. Boil your broccoli – Big pot, salted water, 3–5 mins until just tender. Drain well and cover to keep warm.
4. Poach the eggs – Simmering water (not boiling!), crack into a cup, then slide in. 3 mins should do it. Whites firm, yolks wobbly.
5. Assemble like a brunch boss – Broccoli on the plate, egg on top, hollandaise spooned over, black pepper to finish. Serve immediately—sauce waits for no one.

TIPS FROM MY KITCHEN

• I crack eggs into a tea cup first—less chance of breaking the yolk mid-poach.
• I always taste the hollandaise at the end—sometimes it needs a pinch more salt or lemon.
• I use a balloon whisk for the sauce—easier to control than a fork or spoon.
• If the sauce cools too much, I reheat gently over warm water while stirring.

STORAGE + SERVING

• Leftovers: Not ideal, but if you must: keep the broccoli and eggs in a sealed container for up to 2 days. Reheat gently. Hollandaise doesn’t reheat well—make fresh if you can.
• Freeze it: Don’t. The eggs go rubbery and the sauce separates into a sad puddle.
• Serve with: Crusty bread, roasted cherry tomatoes, smoked salmon, or even a little potato rösti if you’re feeling continental.

FAQs

Q: Can I make the hollandaise in advance?
A: Sort of. You can hold it warm for about 30 minutes over a water bath. Reheating it later is tricky—it often splits.

Q: Why does my hollandaise keep splitting?
A: Heat too high or butter added too fast. Go slow, whisk constantly, and don’t panic if it curdles—whisk off-heat with a bit of cold water and it usually comes back.

Q: Can I poach the eggs ahead of time?
A: Yes! Poach, then dunk in cold water. When ready, reheat for 30 seconds in hot water. Game-changer for brunch parties.

Q: Can I use normal broccoli instead of tenderstem?
A: Yes, but cut it into slim pieces and trim tough stalks. Steam instead of boil if you want to keep it perky.

Try More Mary Berry Recipe:

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