3 large eggs
2 cups fresh breadcrumbs
1 cup unsalted butter
1/2 tsp paprika
1/2 cup kosher salt
1/2 tsp freshly ground white pepper
1/2 cup tightly packed, freshly ground Parmesan cheese
1/2 cup chopped fresh parsley
1 Tbs finely grated lemon zests (from 2 to 3 lemons)
1 Tbs lemon juice
2 heads broccoli
1 lb beans, yellow and green
Position a rack in the centre of the oven and heat the oven to 375oF.
Put the eggs in a small saucepan and cover with cold water. Bring to a boil and turn off the heat. Let sit, covered, for 10 minutes. Immediately pour off the hot water and run the eggs under a steady stream of cold water. Peel the eggs right away. Coarsely chop the eggs and set aside.
Spread the breadcrumbs on a rimmed baking sheet and toast them in oven until lightly browned; 4 minutes.
In a heavy 10-inch skillet, melt 1/2 cup of butter over medium heat. Add breadcrumbs, paprika, 1 tsp salt, and pepper and cook, stirring, for about 1 minute just to meld the flavors. Remove from the heat and stir in the copped eggs, grated Parmesan, parsley, lemon zest, and lemon juice.
Fill a large pot of water about two-thirds full and the remaining 1/2 cup of salt and bring to a boil. Trim the bottom of the broccoli stems, cut each broccoli head lengthwise in half, and then ct each half lengthwise into six spears. Put the broccoli and beans in the boiling water and cook until crisp tender; about 5 minutes.
Drain the vegetables well and arrange in a snug single layer on a baking sheet or lasagne pan. Melt the remaining 1/2 cup butter in the microwave. Top the vegetables with the breadcrumb mixture and then drizzle with the melted butter.
Bake until the vegetables are heated through and the topping is crisp; about 20 minutes. Serve as is, or transfer the vegetables to a serving platter and then scatter the toppings onto the vegetables.
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