- 3 large eggs
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 8 ounces soft mild goat cheese, softened
- 1/3 cup olive oil
- 1/4 cup water
- 2 tablespoons fresh orange juice
- 1 teaspoon fresh lemon juice plus additional to taste
- 1 bunch broccoli (1 1/2 pound)
- Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes. Peel eggs and halve. Remove yolks and reserve. (Reserve whites for another use.)
- Toast cumin, cayenne, salt, and turmeric in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, about 1 minute. Transfer spices to a blender along with yolks, goat cheese, oil, water, and citrus juices and blend until smooth. Season sauce with salt and additional lemon juice.
- Trim broccoli and peel stems, keeping them attached. Cut broccoli lengthwise into large pieces, then cook in a 6- to 8-quart pot of boiling salted water until just tender, about 5 minutes.
- Drain broccoli in a colander and serve hot or at room temperature with sauce.