Baked Eggs with Broccoli, Chilli & Parmesan

Cut the woody ends off your broccoli spears and discard. Blanch the broccoli in salted boiling water for about 3 minutes. Immediately drain and put to one side to cool. When it has cooled sufficiently, cut the lengths into 3cm pieces.

In the Paella or Chef Pan, melt a knob of butter and gently cook the onion for 5/6 minutes until it softens. Then turn the heat up and add the broccoli and the chopped chilli and anchovy fillets (if using).  Fry for about 3 minutes, then season well and stir in the parmesan. 

Now divide the contents of the pan between the four Tapas Dishes. Give the Chef or Paella Pan a wipe clean, or change the cooking surface, then put the lid on and heat up the barbecue to a medium heat. Once heated up add the Tapas Dishes and crack an egg into each dish, then pour the cream equally into each one, spoon over a generous amount of grated parmesan and finally some freshly ground salt and pepper. 

Pop the lid back on and bake for about 7 – 8 minutes until the eggs whites are cooked.

Turn out onto slices of thick rustic buttery toast, or just eat on its own straight out of the dish.