Purple sprouting broccoli salad with eggs and garam masala

I am forever cutting out the recipes from the weekend magazines like The Guardian Weekend and The Observer, with a good intention of going through them one day, they are cluttering the kitchen shelves and actually could be found anywhere in the house. One of the vegetarian recipes that caught my eye was from a tiny booklet written by Hugh Fearnley-Whittingstall "Three good things on a plate": eggs, purple sprouting broccoli and garam masala. As much as I love Hugh, this dish seemed a tiny bit boring, and I love adding crunchy bits to my salads, so that's exactly what I did, added some sourdough bread croutons and lots of seeds.

Purple sprouting broccoli salad with eggs and garam masala (for 2)
Ingredients:
2 eggs
250g purple sprouting broccoli
1tbsp olive oil (+ more for the bread croutons)
1 garlic clove
2 tsp garam masala
a handful of seeds (sunflower, pumpkin and pine nuts), toasted
2 big slices of sourdough bread

Toast the seeds and pine nuts, and make the sourdough bread croutons (in the oven on a tray, slightly sprayed with the olive oil, I used the Filippo Berio olive oil spray).
Cook the eggs the way you like (Hugh suggests cooking the soft boiled eggs, but there is no way my guys would even touch it, so hard boiled for us).
Steam the broccoli until just tender for about 2-5 minutes.
In the frying pan fry the chopped garlic clove with the garam masala for about 2 minutes, put the broccoli in and mix well.
Place the broccoli on a plate, add the egg sliced in half and pour some of the olive oil with garam masala on the eggs. Season well, add the croutons and seeds.

This salad makes a light lunch or dinner.