Roasted cruciferous doesn't need much. Perhaps some tahini a la Maoz. Or with bacon a la every restaurant. Anchovies are also welcome.
But after an especially satisfying dinner of roasted cauliflower, I craved a reprise. Here the broccoli gets a breakfast treatment with a soft poached egg, a sourdough English muffin, and a vegan hollandaise.
I roasted the broccoli while I heated the water for the eggs. Then I whizzed up the hollandaise, a mix of silken tofu, turmeric, olive oil, cayenne, and liquid aminos (for the umami oomph). Then the English muffin went into the toaster while I poached the eggs. When it comes to breakfast, I seek a compactness of movement.
The slippery egg and hollandaise slips into the dry and deliciously burnt florets. It's a lascivious way to cook the otherwise staid broccoli. But really, it had it coming.
