Huevos con Brócoli y Hierbas
A hearty Mexican-inspired breakfast dish featuring poached eggs, steamed broccoli, and a sprinkle of fresh herbs, all served on toasted bolillo bread and topped with a spicy salsa roja.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Mexican
Ingredients
- 3cupsbroccoli florets, chopped
- 1/4cupcilantro, chopped
- 2tbspsparsley, chopped
- 3stalksgreen onions, thinly sliced
- 8eggs
- 4bolillo rolls, toasted
- 1cupsalsa roja
- 2tbspsolive oil
- to tastesalt and pepper
Step-by-Step
- 1
Bring a large pot of salted water to a gentle simmer for poaching the eggs.
5mmedium heat - 2
In a steamer basket, steam the chopped broccoli for 5-7 minutes until tender-crisp. Remove from heat and set aside.
7m - 3
Carefully crack the eggs into the simmering water and poach for 4-6 minutes, until the whites are set but the yolks are still runny.
6mmedium heat - 4
In a small bowl, combine the chopped cilantro, parsley, and green onions. Set the herb mixture aside.
3m - 5
Toast the bolillo rolls until golden brown.
5m350°F - 6
To assemble, place a toasted bolillo roll on each plate. Top with the steamed broccoli, a poached egg, and a generous sprinkle of the herb mixture. Drizzle the salsa roja over the top and season with salt and pepper to taste.
4m