Name: Egg and Broccolini Sandwiches
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

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.
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.
Divide the cheese, broccolini and scrambled eggs among the rolls. Top with pepperoncini and drizzle with pepperoncini brine. Serve with chips.

Photograph by Christopher Testani

Courtesy of Food Network Magazine

Egg and Broccolini Sandwiches

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