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Ingredients
1 head fresh broccoli, about 1 ½ pounds
1 hard-cooked egg
4 tablespoons butter
¼ cup fine fresh bread crumbs
2 tablespoons finely chopped shallots
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
13 grams carbs; 68 milligrams cholesterol; 180 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 4 grams fiber; 432 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the top of the broccoli into bite-size florets. Reserve stems. Trim off and discard outside of stems. Cut stems into bite-size pieces.
- Step 2
Bring water to a boil in the bottom of a steamer. Put the broccoli pieces on a steamer rack. Place the rack over the simmering water and steam about 10 minutes or until tender. Or, if you prefer, drop the broccoli pieces into a saucepan of boiling water and simmer 3 to 4 minutes. Drain the broccoli, if necessary, and put it in a hot serving dish.
- Step 3
Meanwhile, put the egg through a fine sieve, pressing with the fingers.
- Step 4
Heat the butter in a small skillet and add the bread crumbs, shallots, salt and pepper. Cook, shaking the skillet and stirring, until the crumbs are lightly browned, 2 to 3 minutes. Add the sieved egg and parsley and stir to blend. Cook, shaking the skillet and stirring, about 30 seconds. Pour the mixture evenly over the broccoli and serve.
Private Notes
Comments
I've made this many times with cauliflower and broccoli, add some crushed garlic, it's delicious