Egg and Broccolini Sandwiches
- Total:
- 25 min
- Prep:
- 10 min
- Cook:
- 15 min
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 660
- Total Fat
- 37 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 362 milligrams
- Sodium
- 1196 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 4 grams
- Protein
- 36 grams
Ingredients
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
Sandwich Central
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