Broccoli with Brown Butter Crumbs

• 5 pounds broccoli, cut into 1 1/2-inch florets
• Salt
• 1 1/2 sticks (6 ounces) unsalted butter, 1/2 stick melted
• Freshly ground pepper
• 3/4 cup dry bread crumbs or panko (Japanese bread crumbs)
• 2 garlic cloves, minced
• 2 hard-cooked large egg yolks
• 1/4 cup minced flat-leaf parsley

1. Preheat the oven to 375.
2. In a large pot, blanch the broccoli in boiling salted water for 4 minutes.
3. Drain, pat dry and transfer to a large baking dish.
4. Toss with the melted butter, season with salt and pepper and bake for 15 minutes.
5. Meanwhile, in a medium skillet, melt the remaining stick of butter.
6. Add the bread crumbs and cook over moderate heat, stirring, until golden, about 4 minutes.
7. Add the garlic and cook, stirring, until fragrant and the crumbs are crisp, about 3 minutes; season with salt and pepper.
8. Spoon the crumbs over the broccoli.
9. Press the egg yolks through a fine sieve over the broccoli.
10. Garnish with the parsley and serve.

broccoli, salt, unsalted butter, freshly ground pepper, bread crumbs, garlic, egg yolks, flatleaf parsley

Taken from www.foodandwine.com/recipes/broccoli-with-brown-butter-crumbs (may not work)