Directions

1. Place a medium saucepan on a medium high heat. Add a drizzle of oil, the chopped broccoli and a big splash of water.
2. Cover and cook for about 10 minutes, stirring every 3-4 minutes and adding more water if it starts to burn.
3. Meanwhile, bring a small pot of water to the boil for the eggs. Add vinegar then break in your eggs. Reduce the heat to a gentle simmer and allow the eggs to gently bubble for about 3 minutes or until they feel soft and pillowy to your finger. (I set a timer otherwise I forget them!)
4. When the broccoli is no longer crunchy, season generously with sea salt and pepper.
5. To serve, divide broccoli between two plates and top with poached eggs and mayo.