Name: Broccoli with Herbed Hollandaise Sauce and Toasted Bread Crumbs
Yield: 4
Ingredients: 1 stick plus 2 tablespoons (5 ounces) unsalted butter -; 1 slice sourdough bread (about 2 ounces) -; 2 tbsp. plus 1 teaspoon extra-virgin olive oil -; Salt and freshly ground pepper -; 1 1/2 lb. broccoli -; 2 large egg yolks -; 1 tbsp. boiling water -; 1 tbsp. fresh lemon juice -; Tabasco -; 1 tbsp. plus 1 teaspoon chopped mint -; 1/2 tsp. coarsely chopped thyme -

Broccoli with Herbed Hollandaise Sauce and Toasted Bread Crumbs

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Broccoli with Herbed Hollandaise Sauce and Toasted Bread Crumbs

1. 1 stick plus 2 tablespoons (5 ounces) unsalted butter -

2. 1 slice sourdough bread (about 2 ounces) -

3. 2 tbsp. plus 1 teaspoon extra-virgin olive oil -

4. Salt and freshly ground pepper -

5. 1 1/2 lb. broccoli -

6. 2 large egg yolks -

7. 1 tbsp. boiling water -

8. 1 tbsp. fresh lemon juice -

9. Tabasco -

10. 1 tbsp. plus 1 teaspoon chopped mint -

11. 1/2 tsp. coarsely chopped thyme -

How to cook deliciously - Broccoli with Herbed Hollandaise Sauce and Toasted Bread Crumbs

1. Stage

Preheat the oven to 450°F. In a small saucepan, melt the butter over low heat. Skim off the foam from the surface of the butter. Remove from the heat.

2. Stage

In a food processor, pulse the bread to coarse crumbs. Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper. Bake for about 2 minutes, until golden brown.

3. Stage

On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper. Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.

4. Stage

Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer. In a stainless steel bowl, mix the egg yolks with the boiling water. Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute. Remove from the heat.

5. Stage

Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms. Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper. Whisk in the mint and thyme.

6. Stage

Transfer the broccoli to a platter; pour the hollandaise sauce on top. Sprinkle with the bread crumbs and serve.

7. Stage

Wine Recommendation: Try the unoaked 2004 Tohu Gisborne from New Zealand. Or, for contrast, look for a sparkling Prosecco, such as Zardetto Brut.