- 5 stems purple sprouting broccoli
- salt and freshly ground black pepper
- 150ml/7fl oz double cream
- 100g/3½ brie, chopped
- ½ tsp mustard powder
- ½ tsp fresh thyme leaves
- 1 free-range egg yolk
- salt and freshly ground black pepper
- Place the purple sprouting into a saucepan of salted boiling water and boil for 3-4 minutes. Remove from the water and place into a bowl of iced water to prevent further cooking. Drain the broccoli and season with salt and freshly ground black pepper.
- For the sauce, place the cream, Brie, mustard and thyme into a small frying pan over a low heat and gently cook, until melted together.
- Add the egg yolk and stir until thickened, then season well with salt and freshly ground black pepper.
- To serve, place the purple sprouting broccoli onto a warm plate and pour over the cheese sauce.