Garlicky Broccoli Rabe Toast with Poached Egg
Start your morning with savory. Sauteed broccoli rabe, with a bit of heat from red pepper flakes, is generously piled on a slice of buttery sourdough toast. Add a poached egg and a sprinkling of shaved parmesan cheese to top off the dish. It doesn’t get better than this.
Recipe by Sara Forte
Sara is the author of two cookbooks, The Sprouted Kitchen and Bowl + Spoon. She also writes Sprouted Kitchen, which won the award for “Best Original Recipes” from Saveur in 2013.
- 1 Head broccoli rabe, tough ends removed
- 2 Tbsp. extra virgin olive oil
- 2 Cloves garlic, chopped
- Sea salt and pepper
- Red pepper flakes, to taste
- 2 Extra large eggs
- 2 Tsp. white vinegar
- 2 Slices of thick, fresh sourdough loaf
- Good quality butter for the toast
- ¼ Cup shaved parmesan cheese
1. Bring a large pot of salted water to a boil. Set a large bowl of ice water and a colander to the side. Remove any excessively large leaves from the broccoli rabe. In batches, blanch the broccoli rabe for a minute until bright green. Shock it in the ice water to stop the cooking and then let it drain in the colander. Repeat with all of the broccoli rabe. When the broccoli rabe is drained, give it a rough chop.
2. In a large frying pan, heat the olive oil over medium heat. Add the broccoli rabe, garlic and saute for 3–4 minutes until tender. Season well with salt, pepper, and a pinch of red pepper flakes.
3. To poach the egg, bring a pot of salted water to a very gentle boil and stir in the white vinegar. Break each egg into its own ramekin. Stir the water to start a whirlpool effect in the pot. Carefully drop the egg into the center of the whirpool. Turn off the heat, cover the pot and let the egg poach for 3 minutes. Do not disturb the egg. Remove the egg with a slotted spoon.
4. While the egg poaches, toast the bread and butter it. Plate it and top it with a good portion of the broccoli rabe (you will have more than you need), a handful of the shaved parmesan, the poached egg on top, and another sprinkle of the parmesan. Enjoy with a fork and knife.
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