Sign in  BBC navigation   Egg and soldiers, broccoli purée,
goats' cheese cream   For the broccoli purée For the breadcrumbs
For the poached eggs For the cream cheese For the soldiers To
serve  Preparation method    1. For the broccoli purée, cook the
broccoli florets in a pan of boiling water for 3-4 minutes, or
until tender. Drain and reserve the cooking liquid. Blend the
broccoli florets with a splash of the cooking liquid in a food
processor, adding more cooking liquid if necessary, until the
mixture is smooth. Chill in the fridge until needed.    2. For
the breadcrumbs, heat a dash of olive oil with the butter in a
frying pan until foaming, then fry the breadcrumbs for 1-2
minutes, or until golden-brown and crisp. Drain on kitchen paper
and set aside.    3. For the eggs, bring a large pan of water to
the boil with a dash of white wine vinegar, then reduce to a
gentle simmer. Swirl the water in the pan to create a whirlpool
effect. Crack an egg into a bowl, then pour the egg into the
centre of the whirlpo