Steamed broccoli with soft-boiled egg and cheese
Light and warm breakfast: steamed broccoli florets with a soft-boiled egg, topped with grated cheese.
- Time
- 15 min
- Serving
- 220 kcal
- Ingredients
- ≈ $1.15
- Protein
- 14 g
Ingredients
- 1 Fresh broccolipack 400 g ≈ $2.00 150 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Hard cheesepack 200 g ≈ $2.70 15 g
- 4 Olive oil 4 ml
- 5 Salt to taste
- 6 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Separate broccoli into florets, leave the egg in its shell.
Place both in the steamer basket together and cook for 7 minutes (for a firmer egg, cook 11 minutes).
Season broccoli with salt and a drizzle of oil, peel and halve the egg, then sprinkle with grated cheese and black pepper.
Tips
- Why it works
- Cook broccoli and egg together for 7 minutes to steam the egg gently. Overcooking turns it rubbery and makes the yolk runny.
- Substitutions
- Use feta (15g) for cheese if you prefer tangy; swap olive oil for butter (4g) if you like richer flavor.
- Common mistakes
- Broccoli turns mushy if oversteamed. Check when florets are bright green and slightly crisp; egg yolk should stay thick.
- Storing and reheating
- Eat fresh or refrigerate for 1 day; reheat broccoli in the microwave for 30 seconds, but egg and cheese must be added fresh.
- Serve with
- Pair with whole-grain toast for extra fiber and protein to balance the meal.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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