Broccoli Polonaise

Ingredients

• 1 head fresh broccoli, about 1 1/2 pounds
• 1 hard-cooked egg
• 4 tablespoons butter
• ¼ cup fine fresh bread crumbs
• 2 tablespoons finely chopped shallots
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    208 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 7 grams protein; 77 milligrams cholesterol; 126 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut the top of the broccoli into bite-size florets. Reserve stems. Trim off and discard outside of stems. Cut stems into bite-size pieces.
2. Bring water to a boil in the bottom of a steamer. Put the broccoli pieces on a steamer rack. Place the rack over the simmering water and steam about 10 minutes or until tender. Or, if you prefer, drop the broccoli pieces into a saucepan of boiling water and simmer 3 to 4 minutes. Drain the broccoli, if necessary, and put it in a hot serving dish.
3. Meanwhile, put the egg through a fine sieve, pressing with the fingers.
4. Heat the butter in a small skillet and add the bread crumbs, shallots, salt and pepper. Cook, shaking the skillet and stirring, until the crumbs are lightly browned, 2 to 3 minutes. Add the sieved egg and parsley and stir to blend. Cook, shaking the skillet and stirring, about 30 seconds. Pour the mixture evenly over the broccoli and serve.

30 minutes