Egg and Broccolini Sandwiches
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
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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
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
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
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.
