Broccoli With Herbed Hollandaise Sauce And Toasted Bread Crumbs

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1 stick plus 2 tablespoons (5 ounces) unsalted butter, cut into pieces

1 slice sourdough bread (about 2 ounces), crust removed, bread torn into pieces

2 tablespoons plus 1 teaspoon extra-virgin olive oil

Salt and freshly ground pepper

1 1/2 pounds broccoli—peeled and cut lengthwise into long, thick florets

2 large egg yolks

1 tablespoon boiling water

1 tablespoon fresh lemon juice


1 tablespoon plus 1 teaspoon chopped mint

1/2 teaspoon coarsely chopped thyme

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