This easy sheet pan dish is topped with bright lemon juice.
1½ pounds Piracicaba sprouting broccoli, trimmed of tough ends and cut into florets
4 duck eggs
Juice of ½ lemon
Sea salt and fresh ground pepper
1. Put the oven rack in the center of the oven, about 5 inches below the heat source, and preheat the broiler.
2. Film the bottom of a large sauté pan with olive oil. Place the broccoli in the pan and season generously with salt and pepper, tossing to coat the broccoli in oil. Spread out evenly and pop the pan in the oven under the broiler, cooking about 3-5 minutes or until the broccoli just starts to brown.
3. Being careful not to touch the pan’s handle, use the spatula to push the asparagus to the edges of the pan, leaving the center empty. Carefully break the eggs into that space. Broil 1 more minute, until egg whites are set. Remove the pan from the oven.
4. Squeeze the lemon juice over everything in the pan and give the pan another sprinkle of salt. To serve, top a generous helping of broccoli with a duck egg and serve with a side of toasted bread to sop up the excess yolk.