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Broccoli Polonaise


Makes 2 servings


1 large egg, at room temperature*
1/2 pound broccoli (about 1/2 head), broken into florets, with stems peeled and cut 1/4-inch thick
4 teaspoons unsalted butter
1 tablespoon chopped shallots
1/4 cup bread crumbs
2 tablespoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

*Set egg into warm water for 5 minutes to bring to room temperature quickly.


  1. Bring enough salted water to a boil in pot to cover egg by 2 inches. Gently lower egg into water and reduce heat to vigorous simmer. Cook 13 minutes. Drain and run cold water over egg until cooled; peel and coarsely chop.
  2. Cook broccoli in boiling salted water in medium pot 4 to 6 minutes or until crisp-tender; drain and reserve.
  3. Meanwhile, melt butter in medium skillet over medium-high heat. Add shallots and cook 1 to 2 minutes until butter and shallots begin to brown. Add bread crumbs, stirring until browned, about 1 minute. Remove pan from stove; stir in parsley, salt and pepper to blend.
  4. Sprinkle crumb mixture over broccoli, topping with chopped egg. Serve at once.

Nutritional Information

Sodium 451 mg
Protein 7 g
Fiber 3 g
Carbohydrate 16 g
Cholesterol 127 mg
Saturated Fat 6 g
Total Fat 12 g
Calories from Fat 53 %
Calories 191

Dietary Exchange

Starch 1
Fat 2.5

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