Broccoli stalks are often discarded once the florets have been cut off and eaten, which I can’t bear! They are equally delicious and nutritious, with plenty of crunch, so I keep them to use in this hash- usually for breakfast!
1 tsp coconut oil or butter
2 broccoli stalks, (tough bits removed) and chopped
2 chestnut mushrooms, chopped
Small piece of ginger, peeled and chopped
Pinch of ground turmeric
Lime, to serve
Heat the coconut oil in a frying pan. Add the broccoli, ginger and turmeric and sauté for 10 minutes.
Then add the mushrooms and sauté for a further 5 minutes, before removing from the heat.
Now make the poached egg. If you’re starting with cold water, you’ll need to begin this step before you put the mushrooms on, as it will take longer to heat up.
If you’re starting with hot water, put the egg on 3 minutes before the hash is done. Serve the egg on top of the hash with lime juice squeezed over. Enjoy!