Broccoli with Eggs & Lemony Parmesan Breadcrumbs

Broccoli with Eggs & Lemony Parmesan Breadcrumbs
Photo by Scott Phillips


  • 2 Tbs. finely grated lemon zest (from 2 to 3 lemons)
  • 1 tsp. plus ½ cup kosher salt
  • ½ Tbs. sweet Hungarian paprika
  • ½ tsp. freshly ground white pepper
  • 3 large eggs
  • ½ cup chopped fresh flat-leaf parsley
  • ½ cup tightly packed, freshly grated Parmigiano-Reggiano
  • + 4 more ingredients
    • ½ lb. (1 cup) unsalted butter
    • 2 cups fresh breadcrumbs
    • Two 1-lb. heads broccoli
    • 1 Tbs. fresh lemon juice

Position a rack in the center of the oven and heat the oven to 375°F. Put the eggs in a small saucepan and cover with cold water. Bring to a boil, turn off the heat, and cover the pan. Let sit, covered, for 10 minutes. Immediately pour off the hot water and run the eggs under a steady stream of ...

View full recipe at Fine Cooking


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