Broccoli Mimosa (Broccoli With Hard-Cooked Egg)

• 1 1/2 pounds fresh broccoli
• Salt to taste, if desired
• Freshly ground pepper to taste
• 3 tablespoons butter
• 1 hard-cooked egg, put through a sieve

1. Cut away the flowers or flowerettes; from the hard stems of the bunch of broccoli.
2. If the flowerettes are especially large, cut them in half.
3. Make a slight gash in the stem end of each flowerette to ensure even, quick cooking.
4. Bring water to the boil in the bottom of a vegetable steamer.
5. Or bring enough water to the boil in a saucepan to cover the flowerettes when added.
6. Steam the broccoli in the steamer basket over water or drop the pieces into boiling water.
7. Cook until tender, about 4 to 7 minutes in the steamer or saucepan, or until just tender.
8. Drain the vegetable if boiled.
9. Put the vegetable in a warm serving dish.
10. Add salt and pepper to taste.
11. Heat the butter in a skillet and when it is hot and bubbling and starting to brown (do not let it burn), quickly add the egg and cook, shaking the skillet and stirring, about 10 seconds.
12. Pour the egg over the broccoli and serve immediately.

fresh broccoli, salt, freshly ground pepper, butter, egg

Taken from cooking.nytimes.com/recipes/5240 (may not work)