INGREDIENTS
- 1 (1/2 pound) bunch broccoli
- 1 T finely chopped shallots
- 1/4 cup butter or margarine, melted
- 1/4 cup soft breadcrumbs
- 1 hard-cooked egg. Sieved
- 1 T chopped fresh parsley
DIRECTIONS
Trim off large leaves of broccoli; remove tough ends of lower stalks. Wash broccoli thoroughly, and separate into spears.
Arrange broccoli in steaming rack with stalks to center of rack. Place over boiling water; cover and steam 10 to 15 minutes or to desired degree of doneness. Arrange broccoli spears in serving dish; keep warm.
Saute shallots in butter; add breadcrumbs, stirring well. Spoon mixture over broccoli; sprinkle with egg and parsley. Serve immediately.
Yield: 6 Servings
Shirley Draper – Winter Park, Florida