Egg and Broccolini Sandwiches

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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.

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

Photograph by Christopher Testani


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    This recipe is featured in:

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