Who else loves broccoli rabe? Anyone? Just me? I adore this slightly bitter leafy green, with its little tidbuts of broccoli-like buds sprinkled throughout. Surprisingly, it is not related to broccoli, despite the name. It’s more closely related to turnips (which I also adore), and the greens more closely resemble turnip greens. But, the bud clusters within the leaves are somewhat broccoli-like, which is where it got its name, I suppose. Whatever it is, it’s one of my favorite greens. So, when I found it in all its glory at the farmer’s market this weekend, I had to buy a healthy bunch to bring home. The next morning, it became a damn tasty brunch, if I do say so myself, with the addition of a little pancetta and an over-easy egg.
The best parts about this dish, aside from the broccoli rabe? It’s 6 ingredients, and takes 15 minutes start to finish. Oh and it’s ridiculously healthy. Go grab you some rabe, or your other favorite green, and try it for brunch, lunch, or dinner! If you like it, check out my recipe for eggs in a nest, a similar dish.
Serves 4 Time: 15 minutes
- cooking spray
- 4 oz pancetta or prosciutto bits
- 1 small onion, sliced
- 2 garlic gloves, sliced or chopped
- 1 bunch broccoli rabe, washed, trimmed, cut into 2-inch pieces
- 4 eggs
- salt and pepper, to taste
- grated parmesan cheese, for serving
Spray a skillet with cooking spray, and heat over medium flame. Add pancetta bits. When they start to crisp, add in the onions and garlic.
When onions begin to get translucent, add in broccoli rabe, a spinkle of salt, and a dash of pepepr. Stir constantly until wilted, then turn off flame.
Heat another skillet on the stove and spray with cooking spray. Crack 2 eggs in the skillet, and sprinkle with salt and pepper. When the whites are cooked and solid enough to flip, gently flip each egg over, and turn off the flame (the residual heat will cook the egg just enough to leave the yolks runny.) Remove 2 cooked eggs, and repeat with remaining 2 eggs.
Divide broccoli rabe mixture evenly between 4 paltes, and top each with an egg. Sprinkle with grated parmesan cheese, and serve.
This time last year…