Ingredients
Equipment
Method
- Preheat your oven to 400 degrees Fahrenheit. Place half the broccoli in a steamer basket. Place the basket in a large saucepan over 1 inch of water. Bring the water to a boil, cover, and steam for 3 to 4 minutes, or until the broccoli is crisp-tender.
- Place the steamed broccoli in a greased 13x9-inch baking dish. Repeat the steaming process with the remaining broccoli and add it to the dish.
- Meanwhile, melt 4 tablespoons of butter in a small saucepan over medium heat. Add the onion and cook, stirring, until tender. Add the garlic and cook for 1 minute more.
- Stir in the flour until it is blended. Gradually add the milk. Bring the mixture to a boil, cooking and stirring for 2 minutes or until it thickens.
- Stir a small amount of the hot mixture into the beaten egg yolk. Return this mixture to the pan, stirring constantly. Cook and stir for 1 minute longer. Remove the pan from the heat and stir in the cheese, salt, and pepper. Pour this sauce over the broccoli in the baking dish.
- In a small skillet, cook the bread crumbs in the remaining butter until they are golden brown. Sprinkle the bread crumbs over the top of the broccoli mixture.
- Bake the dish uncovered for 15 to 18 minutes, or until it is heated through.
Nutrition
Notes
When I first made this, I used frozen broccoli, but fresh broccoli gives a better texture. If you want to try a variation, substitute Gruyère cheese for some of the Parmesan for a deeper flavor.