BYO Magazine, Oct 2002 has an article titled "Boil Hops, Not Wort". The hops are boiled in the steeping grains with 100% of the DME/LME added at the end of the boil.

The Method

Begin by steeping a few pounds of crushed grain in about two to three gallons of hot water for about 30 minutes. Remove the grain with a strainer, then boil the grain “tea” and hops for 45 to 60 minutes. Add your finishing hops and malt extract at the end of the boil, immediately after you have turned off the heat source. The wort is at 212° F when the extract is then added, and the wort normally drops to around 170–180° F after the malt extract is added. To ensure pasteurization of the wort, let the wort stand for approximately five minutes. Then proceed as you normally would, adding the wort to cold water and pitching yeast when the wort is around 75–80° F.

More details can be found here: https://www.baderbrewing.com/content/boil-hops