Lemony pasta with poached eggs

1 Cook spaghetti following packet directions, adding broccoli for the last 2 minutes of cooking. Drain.

2 Meanwhile, to poach eggs bring 5cm water to a rapid boil in a large frying pan, turn off heat and carefully break eggs directly into the water (it’s important to break the eggs at the water’s surface). Cover pan with a tight-fitting lid and leave eggs to cook undisturbed for 3 minutes or until eggs are opaque. Remove with a slotted spoon and drain on a paper towel. Trim edges.

3 Add rocket, almonds, oil, lemon zest and 2 tablespoons lemon juice to pasta. Toss to combine and season with black pepper. Divide pasta among bowls and top each with a poached egg.