STREAMING NOW: Simply Nigella

Broccoli/ Herbed Hollandaise Sauce/ Toasted Bread Crumbs

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“Executive Chef Govind Armstrong of Table Eight in Los Angeles prepares this dish with baby broccoli, a cross between broccoli & Chinese kale, also called broccolini. However, Marcia Kiesel chose to use baby broccoli. Food & Wine Magazine.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 450°F
  2. In a small saucepan, melt the butter over low heat.
  3. Skim off the foam from the surface of the butter.
  4. Remove from the heat.
  5. In a food processor, pulse the bread to coarse crumbs.
  6. Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
  7. Bake for about 2 minutes, until golden brown.
  8. On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
  9. Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
  10. Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
  11. In a stainless steel bowl, mix the egg yolks with the boiling water.
  12. Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
  13. Remove from the heat.
  14. Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
  15. Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
  16. Whisk in the mint and thyme.
  17. Transfer the broccoli to a platter; pour the hollandaise sauce on top.
  18. Sprinkle with the bread crumbs and serve.

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