Creamy white beans, sweet cherry tomatoes and polenta are ready to take on crisp broccoli rabe and a fried egg with a bursting yolk. Serve the red pepper flaked dish for a hearty brunch.
By Amy Endemann
Rapini, or broccoli rabe, is classically paired with garlic and red pepper flakes. I’ve added polenta, creamy white beans, and sweet cherry tomatoes for an Italian-themed brunch or light dinner.
To match the crispy roasted rapini we’re adding some crispy, olive-oil fried eggs, pulling the whole thing together with nice runny yolks.
- 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
- Preheat oven to 425F / 220C.
- 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.
- 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.
- 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.
- 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.
Borrowed Salt was sparked by my attempts to cook around the world. The recipes are borrowed from diverse cultures, friends, restaurants, and the experience of cooking in a LOT of different kitchens.