slices rye bread or 3 slices firm white bread, crusts removed and bread cut into 1/2-inch cubes
Serving Size: 1 (238) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 267 g70 %
Total Fat 29.8 g45 %
Saturated Fat 4.3 g21 %
Cholesterol 52.9 mg
Sodium 551.5 mg
Dietary Fiber 6 g23 %
Sugars 4 g15 %
Protein 8.6 g
Cover egg with cold water by 1 inch in a 1- to 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer egg with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes.
While egg is cooking, steam broccoli in a steamer set over boiling water, covered, until just tender, 2 to 4 minutes, then transfer to a large bowl.
Whisk together vinegar, mustard, salt, and pepper in a small bowl.
Cook garlic in oil in a 10-inch heavy skillet over moderate heat until golden, 1 to 2 minutes, then discard garlic, reserving oil.
Add bread to oil and cook, turning, until golden. Transfer croutons with a slotted spoon to paper towels to drain, reserving oil.
Peel egg and force through a medium-mesh sieve using back of a spoon, then add to broccoli.
Add 3 tablespoons hot oil to vinegar mixture, whisking until emulsified, then add to broccoli along with croutons and toss to combine.