Eggs and Polenta with Roasted Broccoli Rabe and Beans
Recipe Type: Breakfast, Brunch, Main
Cuisine: Italian Inspired
Serves: 4 servings
Creamy white beans, cherry tomatoes and polenta with red pepper flakes are ready to take on crisp broccoli rabe and a fried egg with a bursting yolk.
  • 8 oz / 225 g rapini or broccoli rabe, chopped into 2" lengths
  • 9 oz / 255 g (half a tube) prepared polenta, cut into ½" rounds
  • olive oil
  • salt and freshly ground pepper
  • 14 oz / 400 g can cannellini beans, drained and rinsed
  • 5 oz / 140 g / 2 handfuls cherry tomatoes
  • 4 sprigs fresh thyme
  • 2 garlic cloves, minced
  • pinch red pepper flakes
  • 4 eggs
  1. Preheat oven to 425F / 220C.
  2. Line a sheet pan with parchment paper. In a bowl, toss rapini with about 1 Tbs olive oil and season with salt and pepper. Scatter on half of pan. Place polenta slices on other side of pan and drizzle with olive oil. Bake for about 7 minutes, until rapini is just crisping.
  3. Meanwhile, in same bowl, combine beans, tomatoes, thyme and garlic, then season with salt and pepper. Flip polenta, stir rapini, then make some space on the sheet pan and pour mixture into pan. Bake for another 10 minutes, tossing once or twice, until tomatoes are just softened.
  4. While bean mixture bakes, heat 1 Tbs olive oil in a large skillet over medium high heat. Crack eggs into pan and fry until edges are crispy but yolks are runny, 3-4 minutes.
  5. Remove pan from oven. To serve, place 2 slices of polenta on a plate and top with rapini and bean mixture. Add a fried egg, then season with salt and pepper.
Recipe by Honest Cooking at