Blanch the broccoli in boiling salted water for 3-4 minutes, then drain and plunge into iced water. Drain and set aside.
Place the tomatoes, rocket, three tablespoons of the olive oil and the vinegar into a bowl and mix well. Add the broccoli and mix again.
Heat the remaining one tablespoon of oil in a frying pan over a medium heat. Crack in the egg and fry until cooked to your liking.
To serve, spoon a generous portion of the salad onto a plate. Place the egg on top and garnish with the chopped basil.