- 5 ounces unsalted butter, cut into pieces
- 1 slice sourdough bread, crust removed, bread torn into pieces
- 1 teaspoon extra-virgin olive oil
- Salt and freshly ground pepper
- 1 1/2 pounds broccoli, peeled and cut lengthwise into long, thick florets
- 2 tablespoons extra-virgin olive oil
- 2 large egg yolks
- 1 tablespoon boiling water
- 1 tablespoon fresh lemon juice
- Tabasco
- 1 tablespoon fresh lemon juice
- 4 teaspoons chopped mint
- 1/2 teaspoon coarsely chopped thyme
- 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 the 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 until thickened slightly and bright yellow, about 1 minute. 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.