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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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If you like broccoli this is another way to serve it! Ingredients:
1 large egg, at room temperature |
1/2 lb broccoli, broken into florrets, with stems peeled and cut 1/4 inch thick |
4 teaspoons unsalted butter |
1 tablespoon shallot, chopped |
1/4 cup breadcrumbs |
2 tablespoons parsley, chopped |
1/4 teaspoon salt |
1/8 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.
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