Roasted Broccoli, White Bean Cream & Toasted Cashews with Soft-Boiled Eggs

A deliciously balanced dish with crispy roasted broccoli, creamy white bean purée, crunchy toasted cashews, and perfectly soft-boiled eggs. A nourishing, flavorful, and satisfying meal!

Serves: 2

Prep Time: 15 minutes

Cook Time: 30 minutes

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Ingredients

For the Roasted Broccoli

• 1 broccoli

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 pinch of salt & pepper

For the White Bean Cream

• 200 g (1 cup) cooked white beans

• 1 garlic clove

• 1 tbsp tahini (or almond butter)

• 1 tbsp lemon juice

• 2 tbsp olive oil

• 1 pinch of cumin

• Salt & pepper

• A little water to adjust consistency

For the Toppings

• 40 g (1/4 cup) cashews

• 2 eggs

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Recipe

Roast the Broccoli

1. Preheat the oven to 200°C (400°F).

2. Cut the broccoli into florets and toss with olive oil, smoked paprika, salt, and pepper.

3. Spread on a baking tray and roast for 20-25 minutes, until golden and slightly crispy.

Prepare the White Bean Cream

1. Blend the white beans with garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper.

2. Add a little water until smooth and creamy. Set aside.

Toast the Cashews

1. Dry-toast the cashews in a pan over medium heat for 3-4 minutes until golden. Set aside.

Cook the Soft-Boiled Eggs

1. Bring a pot of water to a boil. Gently lower the eggs and cook for 6 minutes.

2. Drain and transfer to ice water to stop the cooking.

3. Peel carefully.

Assemble the Dish

1. Spread a generous layer of white bean cream on each plate.

2. Arrange the roasted broccoli on top.

3. Sprinkle with toasted cashews.

4. Add the soft-boiled eggs, cut in half.

5. Drizzle with a little olive oil and enjoy!

A wholesome, flavorful dish packed with contrasting textures—creamy, crunchy, and perfectly soft. Enjoy!