Photo of Broccollini cakes with poached eggs by WW

Broccollini cakes with poached eggs

Points® value
Total Time
20 min
5 min
15 min


Broccoli, raw

150 g

Spring Onions

1 medium, roughly chopped

Cannellini Beans, cooked

1 can(s), large, drained


½ zest(s) of 1

Ground Cumin

½ teaspoon(s), level

Egg, whole, raw

2 medium, raw

Olive Oil

½ teaspoon(s)

Fat Free Natural Yogurt

80 g

Harissa paste

2 teaspoon(s)

Chilli flakes

1 pinch


  1. Boil the broccoli in a pan of boiling water for 5-6 minutes until soft. Drain and cool under the cold tap. Drain again thoroughly.
  2. Chuck the broccoli and spring onion into a food processor and blitz to break down. Add the cannellini beans, lemon zest, cumin and a good pinch of salt. Blend together into a smooth mixture. A little texture is lovely if you fancy it. Divide into two and form each portion into patties about 1½ cm thick.
  3. Brush the oil around a large nonstick frying pan and heat over a medium-high heat. Add the patties and brush the top with the excess oil from the brush. Cook for 2-3 minutes a side or until a little golden and heated through.
  4. Meanwhile, poach the eggs in a pan of boiling water for 3 minutes, or until the whites are set.
  5. Mix the yogurt together with the harissa and a pinch of salt.
  6. To serve, divide the patties between two serving plates. Dollop over the yogurt and top each with an egg. Season with salt and chilli flakes if using and serve immediately.