Method

1. Heat the butter and olive oil in a large frying pan. When the foaming subsides, add the white breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and the freshly ground pepper and the thyme leaves.
2. Tip the mixture into a bowl and leave to cool, and then stir in the Parmesan. Add the broccoli to a pan of boiling salted water, so the water just covers it.
3. Cook until tender, about 3-4 minutes. Drain and put back in the pan, drizzle with a little olive oil, season with salt and pepper and reheat, shaking gently.
4. Arrange neatly on a warmed serving dish and scatter over the chopped egg and Parmesan crumbs. Garnish with lemon wedges and serve immediately.