Preparation

Preheat the oven to 180˚C.
Bring a saucepan of water to the boil. Steam the broccoli for 5 minutes or until just tender. Remove from the heat.
Transfer the broccoli to a lightly greased baking dish and season with salt and pepper.
Place a large saucepan over medium-high heat. Add the butter and, once foaming, add the flour. Cook, stirring constantly, for 2–3 minutes until the mixture starts to resemble wet sand. Gradually add the milk and continue to stir until the béchamel thickens and begins to bubble. Remove from the heat, add the egg yolk and stir well. Season to taste.
Pour sauce over broccoli, sprinkle with cheese and nutmeg. Place in the oven and bake for 35–40 minutes until golden brown.
Serve immediately.

Ingredients

  • broccoli, cut into large florets
  • sea salt and black pepper
  • 80 g unsalted butter
  • ⅓ cup (50 g) plain flour
  • 3 cups (750 ml) warm milk
  • 1 egg yolk, beaten
  • salt and black pepper
  • pinch of ground nutmeg
  • 100 g kefalotiri or kefalograviera cheese