Onion bhaji with purple sprouting broccoli and poached eggs

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Frederick Forster
From Saturday Kitchen

Ingredients

For the wild garlic pesto

  • 60g/2¼oz pine nuts
  • 130g/4¾oz wild garlic
  • 30g/1oz Parmesan, grated
  • 100ml/3½fl oz olive oil
  • salt and freshly ground black pepper

For the onion bhaji

  • 175g/6oz onions, finely sliced
  • 120g/4½oz plain flour
  • 120g/4½oz Désirée potatoes, peeled, grated, squeezed and dried on kitchen paper
  • 2 tsp finely chopped red chilli
  • ½ tsp ground cumin
  • ½ tsp curry powder
  • 1 tsp finely chopped coriander leaves
  • 2 free-range eggs, beaten

For the lemon hollandaise

  • 3 free-range egg yolks
  • ½ tsp white wine vinegar
  • 120ml/4fl oz clarified butter, melted and slightly cooled
  • pinch cayenne pepper
  • 1 tbsp lemon juice
  • salt

For the broccoli

  • 300g/10½oz purple sprouting broccoli
  • 1 tbsp olive oil
  • pinch ground cumin
  • ¼ tsp finely chopped red chilli, seeds removed
  • 4 free-range eggs, softly poached, to serve
  • 2 tbsp red amaranth, to serve