Broccoli with Goat Cheese Sauce

1. 1

   Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid.

2. 2

   Reduce heat to low and cook eggs, covered completely, 10 minutes.

3. 3

   Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes.

4. 4

   Peel eggs and halve.

5. 5

   Remove yolks and reserve.

6. 6

   (Reserve whites for another use.)

7. 7

   Toast cumin, cayenne, salt, and turmeric in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, about 1 minute.

8. 8

   Transfer spices to a blender along with yolks, goat cheese, oil, water, and citrus juices and blend until smooth.

9. 9

   Season sauce with salt and additional lemon juice.

10. 10

    Trim broccoli and peel stems, keeping them attached.

11. 11

    Cut broccoli lengthwise into large pieces, then cook in a 6- to 8-quart pot of boiling salted water until just tender, about 5 minutes.

12. 12

    Drain broccoli in a colander and serve hot or at room temperature with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.