See Also: Broccoli Polonaise(recipes)
polonaise(dictionary)
polonaise(encyclopedia)
broccoli(medicine)
broccoli(dictionary)
broccoli(encyclopedia)
broccoli(dictionary)
Broccoli Mold(recipes)
Broccoli Melts(recipes)
Broccoli Lasagna(recipes)

Broccoli Polonaise (recipes)




Yield: Makes 2 servings



Ingredients:



1large egg, at room temperature*

1/2pound broccoli (about 1/2 head), broken into florets, with stems peeled and cut 1/4-inch thick

4teaspoons unsalted butter

1tablespoon chopped shallots

1/4cup bread crumbs

2tablespoons chopped parsley

1/4teaspoon salt

1/8teaspoon freshly ground black pepper









Preparation:





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.2.Cook broccoli in boiling salted water in medium pot 4 to 6 minutes or until crisp-tender; drain and reserve.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.4.Sprinkle crumb mixture over broccoli, topping with chopped egg. Serve at once.









Nutritional Information:







Serving Size:







Sodium

451 mg







Protein

7 g







Fiber

3 g







Carbohydrate

16 g







Cholesterol

127 mg







Saturated Fat

6 g







Total Fat

12 g







Calories from Fat

53 %







Calories

191









Dietary Exchange:







Starch

1







Fat

2.5