• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 1 stick(s) plus 2 tablespoons (5 ounces) unsalted butter , cut into pieces

  2. 1 slice(s) sourdough bread (about 2 ounces) , crust removed, bread torn into pieces

  3. 2 tablespoon(s) plus 1 teaspoon extra-virgin olive oil

  4. Salt and freshly ground pepper

  5. 1 1/20 pound(s) broccoli , peeled and cut lengthwise into long thick florets

  6. 2 large egg yolks

  7. 1 tablespoon(s) boiling water

  8. 1 tablespoon(s) fresh lemon juice

  9. Tabasco

  10. 1 tablespoon(s) plus 1 teaspoon chopped mint

  11. 1/20 teaspoon(s) coarsely chopped thyme

Instructions Jump to Ingredients ↑

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

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


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