1/2 cup milk
1/3 cup vegetable oil
1/2 teaspoon salt
3 eggs, beaten
3 tablespoons lemon juice
1 pound fresh broccoli, cut into 1/4 inch slices
2 tablespoons chopped fresh parsley
3 tablespoons chopped fresh onion
1 1/4 teaspoons dried tarragon
1 cup chopped fresh parsley
4 tablespoons chopped fresh chives
1 teaspoon dried red pepper flakes
1 teaspoon dried basil
1/2 teaspoon dried basil leaves
1 egg white
In a heavy plastic dish or bowl, stir milk, oil, salt and eggs together. Mix eggs and lemon juice.
Pour broccoli over eggs mixture in prepared dish.
Melt butter in medium microwave-safe skillet over medium heat. Place broccoli slices in skillet and sprinkle with chopped parsley, onion, parsley flakes, chives, red pepper flakes, basil, eggs, lemon juice and chicken broth.
Return skillet to low heat and hot cook milk and oil, stirring, until mixture is thickened. Stir in chicken broth. Simmer over low heat, stirring, until chicken is cooked through and vegetables are tender.
Bring a large pot of water to a boiling point. Cover skillet and cook, stirring occasionally, for about 1 minute, or until thickened.
Stir eggs and lemon juice into skillet. Cook over medium heat, stirring constantly, until egg whites are foamy.
Remove skillet from heat and stir in broccoli slices, chives, red pepper flakes, basil, eggs and chicken broth. Return skillet to medium low heat. Add eggs again, stirring, until eggs are thickened. Pour skillet mixture over salad salad and toss with slices of Parmesan cheese and chives. Garnish with parsley and parsley flakes. Cover with aluminum foil and refrigerate at least 2 hours before serving.