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1
Preheat the oven to 450F
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2
In a small saucepan, melt the butter over low heat.
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3
Skim off the foam from the surface of the butter.
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4
Remove from the heat.
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5
In a food processor, pulse the bread to coarse crumbs.
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6
Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
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7
Bake for about 2 minutes, until golden brown.
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8
On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
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9
Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
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10
Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
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11
In a stainless steel bowl, mix the egg yolks with the boiling water.
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12
Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
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13
Remove from the heat.
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14
Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
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15
Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
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16
Whisk in the mint and thyme.
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17
Transfer the broccoli to a platter; pour the hollandaise sauce on top.
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18
Sprinkle with the bread crumbs and serve.
