Broccoli and Eggs has been a popular English dish since the 18th century, when broccoli was first introduced to the region. Here's a modern take on the recipe:
1 piece of toast
1 cup cooked broccoli (steamed, sauteed, boiled -- however you like it)
1 tbs water
1/2 tsp salt
2 dashes of pepper
1/2 tbs butter
- Beat together the eggs, water, salt and pepper till thoroughly combined. In a frying pan or skillet, melt the butter and fry the egg mixture over low heat, stirring all the while. When the eggs are hot, set, but still a little undercooked, remove from heat. (Eggs continue to cook for a short while after being finished.)
- Sprinkle the broccoli pieces with the Sauce Goddess Super Chunk and toss to thoroughly coat.
- To assemble the dish: top the piece of toast first with the eggs, then with the broccoli mixture.