- 1 Head broccoli rabe, tough ends removed
- 2 Tablespoons extra virgin olive oil
- 2 Cloves garlic, chopped
- Sea salt and pepper, to taste
- Red pepper flakes, to taste
- 2 extra-large eggs
- 2 Teaspoons white vinegar
- 2 slices of thick, fresh sourdough loaf
- Good quality butter for the toast
- 1/4 Cup shaved Parmigiano-Reggiano cheese
Bring a large pot of salted water to a boil. Set a large bowl of ice water and a colander to the side. Remove any excessively large leaves from the broccoli rabe. In batches, blanch the broccoli rabe for a minute until bright green. Shock it in the ice water to stop the cooking and then let it drain in the colander. Repeat with all of the broccoli rabe. When the broccoli rabe is drained, give it a rough chop.
In a large frying pan, heat the olive oil over medium heat. Add the broccoli rabe and garlic and sauté for 3–4 minutes until tender. Season well with salt, pepper, and a pinch of red pepper flakes.
To poach the eggs, bring a pot of salted water to a very gentle boil and stir in the white vinegar. Break each egg into its own ramekin. Stir the water to start a whirlpool effect in the pot. Carefully drop the eggs into the center of the whirlpool. Turn off the heat, cover the pot, and let the eggs poach for 3 minutes. Do not disturb the eggs. Remove the eggs with a slotted spoon.
While the eggs poach, toast the bread and butter it. Plate it and top it with a good portion of the broccoli rabe (you will have more than you need), a handful of the shaved Parmigiano-Reggiano, the poached eggs on top, and another sprinkle of the cheese. Enjoy with a fork and knife.