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

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Egg and Broccolini Sandwiches

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