Broccoli with Herbed Hollandaise Sauce and Toasted Bread Crumbs Recipe

Preheat the oven to 450 degrees 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.

In a food processor, pulse the bread to coarse crumbs.

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

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

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 for about 1 minute until thickened slightly and bright yellow. Remove from the heat.

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.

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