Broccoli Mousse with Poached Egg

Ingredients

2 heads of broccoli

1 cup hazelnuts, de-skinned

1 tsp. olive oil

1 cup cream

4 tablespoons unsalted butter

2 large eggs

1 tsp white vinegar

1 radish thinly sliced

Directions

Cook broccoli in boiling water until cooked through. Immediately place broccoli in an ice bath, and remove from ice water. Set aside in a bowl.

Spread hazelnuts evenly on a baking sheet with parchment paper. Drizzle with oil and salt lightly. Bake at 375degrees until hazelnuts turn a golden color. Remove from oven and let cool. Then chop roughly.

Bring a medium saucepan to a medium heat. Add cream and butter. Stir together until butter is melted and mixture is simmering.

Using a blender, add cooked broccoli and cream and butter mixture. Blend until smooth.

In another saucepan, bring water to simmer. Add vinegar. Then add one egg. Poach for 2-4 minutes.

Add broccoli mousse to a bowl. Add your poached egg, and garnish with radish, and hazelnuts. Add salt and pepper to taste. Serve and enjoy.

Serves 2