Ingredients
5ozunsalted butter,(1 stick plus 2 tbsp)
2ozsourdough bread,(1 slice)
2tbspextra-virgin olive oil,plus 1 tsp
salt and freshly ground pepper
1½lbbroccoli
2large egg yolks
1tbspboiling water
1tbspfresh lemon juice
tabasco
1tbspmint,chopped, plus 1 tsp
½tspthyme,coarsely chopped
Preparation
Preheat the oven to 450 degrees F.
In a small saucepan, melt the butter over low heat. Skim off the foam from the surface of the butter. Remove from the heat.
In a food processor, pulse the bread to coarse crumbs.
Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of olive oil, and season lightly with salt and pepper. Bake for about 2 minutes until golden brown.
On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown
Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer
In a stainless steel bowl, mix the egg yolks with the boiling water
Set the bowl over the saucepan and whisk the yolks constantly for about 1 minute until thickened slightly and bright yellow. Remove from the heat.
Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper. Whisk in the mint and thyme.
Transfer the broccoli to a platter; pour the hollandaise sauce on top. Sprinkle with the bread crumbs and serve.
