Egg and Broccolini Sandwiches

2017-10-23
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    660
  • Fat

    37 grams
  • Saturated Fat

    15 grams
  • Cholesterol

    362 milligrams
  • Sodium

    1196 milligrams
  • Carbohydrate

    46 grams
  • 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)

Method

Step 1

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.

Step 2

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.

Step 3

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

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