1. Remove the ends of the broccoli. Wash the broccoli and cut into florets. Cut the stump into small pieces.
  2. When the wine is boiling, add the broccoli and cook the vegetables for about 10 minutes.
  3. Split the egg and stir the egg yolk with 3 tablespoons of whipping cream.
  4. Drain the broccoli, keep ½ dl of the cooking liquid.
  5. Bring the cooking liquid with the whipping cream to the boil.
  6. Remove the cream from the heat, let it cool down and stir in the egg cream mixture.
  7. Season the sauce with salt, pepper and nutmeg.


Put the broccoli back into the sauce (the sauce should not boil anymore) and stir briefly.