Total Time
35mins
Prep 10 mins
Cook 25 mins

If you like broccoli this is another way to serve it!

Ingredients Nutrition

  • 1 large egg, at room temperature
  • 12 lb broccoli, broken into florrets, with stems peeled and cut 1/4 inch thick
  • 4 teaspoons unsalted butter
  • 1 tablespoon shallot, chopped
  • 14 cup breadcrumbs
  • 2 tablespoons parsley, chopped
  • 14 teaspoon salt
  • 18 teaspoon black pepper, freshly ground

Directions

  1. Bring enough salted water to a boil in pot to cover egg by 2 inches. Gently lower egg into water and reduce heat to vigorous simmer. Cook 13 minutes. Drain and run cold water over egg until cooled; peel and coarsely chop.
  2. Cook broccoli in boiling salted water in medium pot 4 to 6 minutes or until crisp-tender; drain and reserve.
  3. Meanwhile, melt butter in medium skillet over medium-high heat. Add shallots and cook 1 to 2 minutes until butter and shallots begin to brown. Add bread crumbs, stirring until browned, about 1 minute. Remove pan from stove; stir in parsley, salt and pepper to blend.
  4. Sprinkle crumb mixture over broccoli, topping with chopped eggs. Serve at once.
Most Helpful

5 5

We enjoyed this way of serving broccoli. The crispy topping & the egg take it to a new level. Another 'keeper' for me :) Made for Aus/NZ swap March 2009. :)