TODAY’S RECIPE: Curried broccoli and boiled eggs on toast

SPICY breakfast with a difference. Serves 2. Ingredients

½ tsp turmeric 1 tsp garam masala ½ tbsp rapeseed oil 200g Tenderstem broccoli 2 medium eggs 2 slices wholemeal sourdough 1 tbsp natural yoghurt 1 tbsp pomegranate seeds to garnish

Method

1 Heat oven to 200c/180c/gas 6. Mix together the spices and oil, then toss with the broccoli and some seasoning on a baking tray. Roast for 12 to 15 minutes until tender.

2 Meanwhile, bring a small pan of water to the boil, lower in the eggs and boil for six to eight minutes, depending on how you like them, then rinse under cold water, peel and halve. Toast bread, then spread with yoghurt. Top each slice with roasted broccoli and an egg, then scatter over pomegranate seeds.