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Name: Broccoli Ramekins with Hollandaise
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 3/4 c Lukewarm milk; 1/8 ts Nutmeg; 1 Egg yolk; 1 ts Lemon juice; Salt and cayenne; 1 c Thawed, drained, chopped; 1/2 ts Salt; Frozen broccoli; 2 ts Butter; 1 ts Scraped onion; 1 tb Cream; 2 Eggs, slightly beaten

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INGREDIENTS

HOLLANDAISE SAUCE
3/4 c Lukewarm milk
1/8 ts Nutmeg
1 Egg yolk
1 ts Lemon juice
Salt and cayenne
1 c Thawed, drained, chopped
1/2 ts Salt
Frozen broccoli
2 ts Butter
1 ts Scraped onion
1 tb Cream
2 Eggs, slightly beaten

INSTRUCTIONS

1. Combine all the ingredients and whisk until blended. Pour into two large buttered custard cups filling them 3/4 full. Place on a rack in a pan and fill so that the water reaches the level of the vegetable. 2. Bake 20 minutes at 325F or until an inserted knife comes out clean. The timbales can be made in advance and reheated. Turn out onto a heated plate. Garnish with Hollandaise. HOLLANDAISE SAUCE 1. Whisk egg yolk, cream, and lemon juice over moderate heat for about one minute or until sauce just begins to thicken. Take from heat and whisk in butter. Return to heat for a moment to thicken, whisking hard. Season with salt and cayenne. Sauce can be made in advance and reheated in a microwave oven or over warm water; however, if ingredients are assembled, it can be made easily at the last minute.

NOTES

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Broccoli Ramekins with Hollandaise

HOLLANDAISE SAUCE
3/4 c Lukewarm milk
1/8 ts Nutmeg
1 Egg yolk
1 ts Lemon juice
 Salt and cayenne
1 c Thawed, drained, chopped
1/2 ts Salt
 Frozen broccoli
2 ts Butter
1 ts Scraped onion
1 tb Cream
2 Eggs, slightly beaten

1.  Combine all the ingredients and whisk until blended. Pour into two      large buttered custard cups filling them 3/4 full. Place on a rack      in a pan and fill so that the water reaches the level of the      vegetable. 2. Bake 20 minutes at 325F or until an inserted knife comes  out clean.      The timbales can be made in advance and reheated. Turn out onto a      heated plate.  Garnish with Hollandaise. HOLLANDAISE SAUCE 1. Whisk egg  yolk, cream, and lemon juice over moderate heat for about      one minute or until sauce just begins to thicken. Take from heat      and whisk in butter.  Return to heat for a moment to thicken,      whisking hard.  Season with salt and cayenne. Sauce can be made in      advance and reheated in a microwave oven or over warm water; however,      if ingredients are assembled, it can be made easily at the last      minute.

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Nutrition

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Serving Size: 1 Serving (403g)
Recipe Makes: 2 Servings

Calories: 206
Calories from Fat: 90 (44%)

Amt Per Serving		% DV

	Total Fat 10g	13 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.1g
Cholesterol 127.1mg		39 %
Sodium 199.3mg		7 %
Potassium 895mg		24 %
Total Carbohydrate 21.7g		6 %
	Dietary Fiber 9g	36 %
	Sugars, other 12.8g
Protein 13.5g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 206

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