Broccoli polish-style
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Broccoli spears steamed 'al dente' |
| 1 | Hard-boiled egg; peeled | |
| 25 | grams | Breadcrumbs fried in sunflower oil until golden |
| Salt and pepper | ||
Directions
The simple device of topping cooked broccoli with chopped hard-boiled egg and fried breadcrumbs makes a light, appetizing meal served with buttered rice and either a side vegetable dish or a tossed salad.
Lay the broccoli spears in a warm dish and season them with salt and pepper. Sieve the egg yolk and chop the white finely. Mix with the hot breadcrumbs and strew over the warm broccoli. Heat through for 5 minutes at 180 degrees C / 350 degrees F / gas 4 and serve warm.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias