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Enjoy this savory, light baked dish as a side for your favorite entrée or even as a nice brunch dish. You can top with additional dry bread crumbs, if desired.
1 pound fresh broccoli
1 large minced onion
3 large eggs
2 tablespoons butter
3 tablespoons flour
1 cup hot milk
2 ounces crumbled Roquefort cheese
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 cup dry bread crumbs
Preheat oven to 350 degrees F. Butter baking dish; dust with dry bread crumbs; set aside.
Clean broccoli, pare any tough skin from stem and cut into pieces; place in pot of salted, boiling water for 10 minutes. Drain; squeeze dry. Transfer to food processor and pulse to chop.
In skillet, melt butter; add onion; sauté until soft. Stir in flour; whisk to incorporate well.
Gradually add milk. Cook until mixture thickens, stirring constantly; remove from heat.
Stir in cheese, broccoli and Tabasco sauce.
In small bowl, beat eggs with salt. Stir eggs into cooled broccoli mixture.
Transfer mixture to prepared baking dish; bake in preheated oven for 40 minutes.
1 pound fresh broccoli
1 large minced onion
3 large eggs
2 tablespoons butter
3 tablespoons flour
1 cup hot milk
2 ounces crumbled Roquefort cheese
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 cup dry bread crumbs
Preheat oven to 350 degrees F. Butter baking dish; dust with dry bread crumbs; set aside.
Clean broccoli, pare any tough skin from stem and cut into pieces; place in pot of salted, boiling water for 10 minutes. Drain; squeeze dry. Transfer to food processor and pulse to chop.
In skillet, melt butter; add onion; sauté until soft. Stir in flour; whisk to incorporate well.
Gradually add milk. Cook until mixture thickens, stirring constantly; remove from heat.
Stir in cheese, broccoli and Tabasco sauce.
In small bowl, beat eggs with salt. Stir eggs into cooled broccoli mixture.
Transfer mixture to prepared baking dish; bake in preheated oven for 40 minutes.
