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.

Directions

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.