Active Time

　　20 min

　　Total Time

　　30 min

　　Active time: 20 min Start to finish: 30 min

　　

Ingredients

Makes 6 first-course or side-dish servings

　　3 large eggs

　　1 teaspoon ground cumin

　　1/2 teaspoon cayenne

　　1/2 teaspoon salt

　　1/4 teaspoon turmeric

　　8 ounces soft mild goat cheese, softened

　　1/3 cup olive oil

　　1/4 cup water

　　2 tablespoons fresh orange juice

　　1 teaspoon fresh lemon juice plus additional to taste

　　1 bunch broccoli (1 1/2 pound)

　　

Step 1

Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. 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. Peel eggs and halve. Remove yolks and reserve. (Reserve whites for another use.)

　　

Step 2

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. Transfer spices to a blender along with yolks, goat cheese, oil, water, and citrus juices and blend until smooth. Season sauce with salt and additional lemon juice.

　　

Step 3

Trim broccoli and peel stems, keeping them attached. 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.

　　

Step 4

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