Kitchen Curious: A recipe for people who like an egg on top
Butter, bacon, cheese and eggs. These are just four ingredients that make everything taste better for a lot of eaters. Eaten in excess, these foods aren’t the healthiest choice, but in this current COVID-19 environment, a bit of added comfort is good in my book.
This week’s recipe is for all the readers who like to say, “Put an egg on it.” In this case, we’re putting half a dozen eggs on it. The “it,” though, is a mess of nutritious vegetables.
Broccoli is the featured green ingredient in this recipe published in Lucinda Scala Quinn's cookbook "Mad Hungry Family: 120 Essential Recipes to Feed the Whole Crew" (Artisan Books, 2016).
Broccoli Francese is just an enhanced omelet. But it’s a large enhanced omelet; the fun and dexterity required to flip it remind me of that needed to turn a Spanish egg and potato omelet.
The day I prepared this recipe, I didn’t have a head of broccoli. But green substitutions are many; asparagus, fresh spinach and Swiss chard all work.
One cooking pointer: You may need to lower the heat slightly as the eggs cook. You don’t want the edges to burn while the center is still cooking through. Use a spatula to periodically check the undersides of the edges and keep them from sticking to the side of the pan.
Served with a salad and crusty bread, the dish makes for a filling lunch or light dinner. Enjoy it solo as a midmorning snack. Cold, room temperature or hot? Your call, just like when you opt for the egg on top.
Broccoli Francese
- 1 head broccoli, separated into small florets, stem peeled and thinly sliced into coins (see note)
- 6 large eggs
- 3/4 cup grated Parmesan or Romano cheese, plus more for serving
- Coarse salt and freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 1 lemon, cut into wedges, for serving
- Bring 1/2 inch of water to a boil in a 3-quart saucepan. Add the broccoli, cover, and steam until crisp-tender, 3 to 4 minutes. Drain. In a bowl, whisk together the eggs, cheese, a pinch of salt, and a couple of grinds of pepper.
- Heat a medium nonstick or well-seasoned cast-iron skillet over high heat. Swirl in the oil. When it shimmers, scatter the cooked broccoli over the bottom of the skillet. Pour the egg mixture over the broccoli and swirl the skillet to cover the bottom of the pan. Cook until golden on the bottom, about 3 minutes. Flip and cook until the eggs are set, 3 to 4 minutes more. (It should flip easily, but if you prefer, place a plate slightly larger than the skillet on top of the pan and turn the “pancake” over onto it, cooked side up. Then slide it back into the pan.)
- Slide the cooked eggs onto a cutting board and cut into bite-size pieces for snacking or appetizers, or into wedges to serve as a side dish. Sprinkle with a dusting of cheese and serve with lemon wedges. This can be eaten warm or at room temperature. Serves 4-6.
- Note: Substitute broccoli with asparagus or spinach. For asparagus: Use 1 bunch; trim and discard the tough root ends and cut the remainder into 1 1/2-inch pieces. For spinach: Use 12-16 ounces fresh or frozen spinach. Cook asparagus or broccoli in saucepan just until tender, drain, then proceed as directed with the remainder of the recipe.
Nutritional information
Per serving: (based on 4) 245 calories (percent of calories from fat, 52), 20 grams protein, 11 grams carbohydrates, 5 grams fiber, 15 grams fat (6 grams saturated), 330 milligrams cholesterol, 459 milligrams sodium.Excerpted from “Mad Hungry Family” by Lucinda Scala Quinn (Artisan Books). Copyright © 2016. Photographs by Jonathan Lovekin.
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About the Author
Ligaya Figueras is the AJC's senior editor for Food & Dining. Prior to joining the AJC in 2015, she was the executive editor for St. Louis-based culinary magazine Sauce. She has worked in the publishing industry since 1999 and holds degrees from St. Louis University and the University of Michigan.
