Steps

1. Cut the 300g (1 head) of broccoli into florets and stems. Slice the florets from the stem side into bite-sized pieces.
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2. Trim the tough parts of the broccoli stems and slice them into thin, half-moon shapes about 3mm thick so they cook evenly. Using the stems, too, makes the most of your ingredients.
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3. Finely slice the 4 slices of half bacon into 1cm strips.
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4. Heat 1 tbsp of olive oil in a frying pan over medium heat.
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5. Once the pan and oil are hot, add the broccoli stems and half bacon, and toss to coat them with oil.
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6. Once coated with oil, drizzle in 1 tbsp of water, cover with a lid, and steam for 2 minutes.
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7. After steaming for 2 minutes, add the broccoli florets and give everything a quick toss.
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8. Drizzle in 1 tbsp of water, cover with a lid, and steam for 1 minute 30 seconds. By steaming instead of boiling, you prevent the loss of nutrients and lock in the broccoli's flavor. Adding the florets and stems at different times ensures they cook evenly.
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9. Once the broccoli is cooked, add 6 tbsp of milk, 1 tsp of minced garlic, and 40g of mixed cheese.
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10. Increase the heat to medium-high and bring to a simmer, stirring to melt the cheese and combine everything.
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11. Season with salt and pepper to taste. Since bacon and cheese are salty, adjust the seasoning by tasting.
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12. Once everything is combined, remove the pan from the heat, add 1 beaten egg, and stir to mix. The residual heat will cook the egg.
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13. Once the sauce has thickened and coats everything, transfer to a plate.
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14. Generously pour any remaining sauce from the pan over the top.
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15. Sprinkle with grated cheese and coarse black pepper to your liking. Enjoy!
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