For the broccoli and potato casserole, first cook the broccoli florets in a little salted water until al dente, strain. Separate the eggs. Beat egg whites with a pinch of salt until stiff.
Mix egg yolks with curd, mustard and spices until well blended. Carefully fold in beaten egg whites. Mix with broccoli and spread into a buttered baking dish.
Sprinkle with Parmesan and bake the broccoli and curd casserole in the oven over medium heat.
Preparation Tip:
Serve the broccoli and potato casserole with green salad.
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