Just two weeks and a few days to go until I can put weight on my foot after surgery – woohoo!!! ‘Til then, I’m one-footed and getting around on a knee scooter or crutches: the scooter at home, and crutches if I’m on a one-destination outing where I only have to traverse from car to door and back.
I’m mostly at home ’til I have mobility back. I can do my corporate job from here, temporarily at least, because international conference calls can be taken from anywhere and my job is largely online and on the phone. My new weekday presence at home has been much appreciated by the cats.
I’m not used to working at home, though, and having lunch here has been interesting. There’s plenty of food, because the Grill-Meister has been great; you may remember the egg salad on two types of bread from the first post-surgery weekend.
Soon after, I had a Broccoli-Egg Salad for a working-weekday-lunch. Yup. There was leftover steamed broccoli, and extra boiled eggs from when the Grill-Meister had overestimated how many he needed to make the egg salad.
That combination may sound weird, but it really worked! I love boiled eggs, and I love broccoli, but the thing that tied it together was the hollandaise sauce. The crunch of the broccoli, smooth and earthy taste of the egg, and the tart, silky hollandaise came together to elevate this “whatever’s in the fridge and quick” meal to something I’d happily order at a bistro. More than once!
Quick and easy, you may wonder: what about the hollandaise? Well no, it wasn’t leftover, and yes, I made it quickly – in the microwave, in about 2 minutes. Yup. This one-footed gal can still whip together a creamy hollandaise, even on a knee scooter. I’ve had a recipe for this in my head since I was about 20. The next time I make it, I PROMISE to share the recipe. It’s as easy as can be, and means that you never, ever have to make hollandaise any other way.
Til then, here’s a recipe for assembling the dish, which I ate at room temperature.
Broccoli-Egg Salad with Hollandaise
- 1 cup cooked broccoli
- 1 tablespoon lemon juice
- 2 hard-boiled eggs
- 1/4 cup hollandaise sauce (or other condiment sauce of your liking)
- salt and pepper to taste
Toss the broccoli with the lemon in a small bowl, and cut the egg in quarters, longways. Arrange on a plate and sprinkle with salt and pepper to taste, then drizzle the hollandaise over it. Enjoy!
This salad was a great weekday lunch, but on the weekend, I’d serve it with a glass of white wine, a crusty french bread and maybe a little fruit. That would make it a wonderful selection for a ladies’ luncheon. The Broccoli-Egg Salad with Hollandaise would also be a very good first course, especially for a meal that included grilled fish or chicken.
© 2019 Glover Gardens