Green Gruel with Eyeballs

Ingredients for Green Gruel with Eyeballs

• 3 tablespoons unsalted butter

• 1.1kg broccoli, tops chopped into 1/2-inch florets

• stalks chopped into 1/2-inch pieces

• 3 shallots, finely chopped

• 1 garlic clove, minced

• 1/4 teaspoons salt

• 1/8 teaspoons ground black pepper

• 240ml vegetable or chicken broth

• 230g grated sharp cheddar cheese (230g )

• 6 hard-cooked eggs, peeled

• 6 pitted black olives

• Pinch freshly grated nutmeg

How to make Green Gruel with Eyeballs

1. Melt 1 tablespoon of the butter in a 12-inch nonstick skillet over medium heat. Add the chopped broccoli stems, shallots, garlic, salt, pepper, and nutmeg; cook, stirring, until the shallots are tender, 3 to 5 minutes.

2. Add the broth, cover, and simmer 20 minutes, until the broccoli stalks are tender and the liquid almost evaporated. Remove from the heat, add the cheese, and toss to combine. Working in batches, transfer to a blender and purée until smooth.

3. Bring a large pot of lightly salted water to a boil. Add the florets and cook for 3 minutes. Drain and rinse under cold running water to stop the cooking.

4. Cut a notch in the side of each egg and press an olive into it. Heat broccoli purée over medium heat until just warmed through, 5 minutes. Stir in the florets and the remaining butter. Spoon the gruel into individual soup bowls and top each with an egg eye; serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.