Broccolini polonaise

  • 20 mins cooking
  • Serves 8
  • Print


Broccolini polonaise
  • 4 eggs
  • 60 gram butter
  • 1 cup (70g) stale breadcrumbs
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 750 gram broccolini
  • 60 gram butter, melted


Broccolini polonaise
  • 1
    Boil eggs in a large saucepan of water about 6 minutes or until hard. When cool enough to handle, peel and chop finely.
  • 2
    Melt butter in a large frying pan, add breadcrumbs; cook, stirring, until browned and crisp. Place breadcrumbs in a small bowl with egg and parsley; toss gently to combine.
  • 3
    Boil, steam or microwave broccolini until just tender; drain.
  • 4
    Top broccolini with breadcrumb mixture then drizzle with melted butter.

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