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

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. :)

Jen T March 24, 2009