Egg and Broccolini Sandwiches (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
3 tablespoons extra-virgin olive oil |
1 3/4 pounds broccolini (2 to 3 bunches), cut into 2-inch pieces |
3 cloves garlic, finely chopped |
kosher salt and freshly ground pepper |
6 large eggs |
8 slices sharp provolone cheese |
4 hoagie rolls, split |
sliced pepperoncini, plus brine from the jar, for topping |
potato chips, for serving (optional) |
Directions:
1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the broccolini, garlic, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until the broccolini is tender, 8 to 10 minutes. Remove from the heat; keep warm.
2. Whisk the eggs, 2 tablespoons water, and salt and pepper to taste in a medium bowl. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat. Add the egg mixture and cook, stirring gently with a rubber spatula, until just cooked through, 3 to 4 minutes.
3. Divide the cheese, broccolini and scrambled eggs among the rolls. Top with pepperoncini and drizzle with pepperoncini brine. Serve with chips.
4. Per serving: Calories 660; Fat 37 g (Saturated 15 g); Cholesterol 362 mg; Sodium 1,196 mg; Carbohydrate 46 g; Fiber 4 g; Protein 36 g
5. Photograph by Christopher Testani
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