Broccoli with Herbed Hollandaise Sauce and Toasted Bread Crumbs

Govind Armstong, executive chef at Table Eight, Los Angeles, prepares this dish using baby broccoli. This is a cross-breed between broccolini and Chinese kale. Marcia Kiesel chose broccoli instead of broccolini because it is cheaper and more tender. The florets work well to mop up the creamy, herb-infused hollandaise.


  • Cut into pieces one stick plus two tablespoons (5oz) of unsalted butter.
  • One slice of sourdough (about 2 ounces), with crust removed and bread torn up
  • Two tablespoons of extra virgin olive oil plus one teaspoon
  • Freshly ground salt and pepper
  • 1 1/2 pounds of broccoli, peeled and cut into long, thick florets
  • Two large egg yolks
  • One tablespoon of boiling water
  • One tablespoon of fresh lemon juice
  • Tabasco
  • One tablespoon of chopped mint plus one teaspoon
  • 1/2 teaspoon of coarsely chopped thyme


  1. Preheat the oven to 450deg. Melt the butter in a small pan over low heat. Remove the foam that forms on the surface of the butter. Remove the butter from the heat.
  2. Pulse the bread in a food processor to make coarse crumbs. Transfer the bread crumbs onto a small baking sheet. Toss the crumbs with one teaspoon of olive oil and season with salt and pepper. Bake for 2 minutes or until golden brown.
  3. Sprinkle the broccoli with salt and pepper on a large baking sheet with a rim. Toss with the remaining olive oil. Arrange the broccoli evenly in a single layer, and roast it for 15 minutes until it is just starting to brown and become tender.
  4. In a medium saucepan, bring 1-inch of water to a simmer. Mix the egg yolks and the tablespoon of boiling liquid in a stainless-steel bowl. Set the bowl on top of the saucepan, and continue to whisk the yolks until they are bright yellow and slightly thickened. This should take about 1 minute. Remove the pan from heat.
  5. Whip the butter into the yolks very slowly until you have a thicker sauce. Add a little Tabasco, lemon juice, and salt to the sauce. Incorporate the mint and thyme.
  6. Pour the hollandaise on top. Serve the broccoli with breadcrumbs.
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