How To Make Broccoli with Herbed Hollandaise Sauce and Toasted Bread Crumbs
Toss a quick vegetable side with this roasted broccoli paired with slightly spiced Hollandaise sauce and homemade breadcrumbs to top it.
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.
- Calories: 440.91kcal
- Fat: 38.77g
- Saturated Fat: 20.10g
- Trans Fat: 1.16g
- Monounsaturated Fat: 13.45g
- Polyunsaturated Fat: 2.35g
- Carbohydrates: 19.85g
- Fiber: 5.04g
- Sugar: 3.72g
- Protein: 8.11g
- Cholesterol: 168.41mg
- Sodium: 569.10mg
- Calcium: 113.94mg
- Potassium: 592.81mg
- Iron: 2.34mg
- Vitamin A: 330.83µg
- Vitamin C: 153.55mg
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