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Broccoli Polonaise
Makes 2 servings
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Ingredients
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1
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large egg, at room temperature*
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1/2
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pound broccoli (about 1/2 head), broken into florets, with stems peeled and cut 1/4-inch thick
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4
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teaspoons unsalted butter
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1
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tablespoon chopped shallots
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1/4
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cup bread crumbs
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2
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tablespoons chopped parsley
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1/4
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teaspoon salt
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1/8
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teaspoon freshly ground black pepper
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*Set egg into warm water for 5 minutes to bring to room temperature quickly.
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1. Bring enough salted water to a boil in pot to cover egg by 2 inches. Gently lower egg into water and reduce heat to vigorous simmer. Cook 13 minutes. Drain and run cold water over egg until cooled; peel and coarsely chop.
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2. Cook broccoli in boiling salted water in medium pot 4 to 6 minutes or until crisp-tender; drain and reserve.
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3. Meanwhile, melt butter in medium skillet over medium-high heat. Add shallots and cook 1 to 2 minutes until butter and shallots begin to brown. Add bread crumbs, stirring until browned, about 1 minute. Remove pan from stove; stir in parsley, salt and pepper to blend.
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4. Sprinkle crumb mixture over broccoli, topping with chopped egg. Serve at once.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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191
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Calories from Fat
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53 %
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Total Fat
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12 g
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Saturated Fat
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6 g
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Cholesterol
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127 mg
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Carbohydrate
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16 g
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Fiber
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3 g
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Protein
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7 g
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Sodium
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451 mg
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Dietary exchanges
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1 Starch
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2.5 Fat
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