Lunch: Broccoli with Herbed Hollandaise Sauce and Toasted Bread Crumbs

Executive chef Govind Armstrong of Table Eight in Los Angeles prepares this dish with baby broccoli, a cross between broccoli and Chinese kale, also called broccolini. But broccolini can be a little tough, so Marcia opted for broccoli, which is less expen

This recipe includes fertility superfoods such as:

Broccoli, Lemon

Health and fertility benefits of Broccoli with Herbed Hollandaise Sauce and Toasted Bread Crumbs

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 stick plus 2 tablespoons (5 ounces) unsalted butter
1 slice sourdough bread (about 2 ounces)
2 tbsp. plus 1 teaspoon extra-virgin olive oil
Salt and freshly ground pepper
1 1/2 lb. broccoli
2 large egg yolks
1 tbsp. boiling water
1 tbsp. fresh lemon juice
Tabasco
1 tbsp. plus 1 teaspoon chopped mint
1/2 tsp. coarsely chopped thyme

Instructions

Preheat the oven to 450 °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.
Wine Recommendation: Try the unoaked 2004 Tohu Gisborne from New Zealand. Or, for contrast, look for a sparkling Prosecco, such as Zardetto Brut.

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