Egg and Broccolini Sandwiches

• 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)

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Add the broccolini, garlic, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste.
3. Cover and cook, stirring occasionally, until the broccolini is tender, 8 to 10 minutes.
4. Remove from the heat; keep warm.
5. Whisk the eggs, 2 tablespoons water, and salt and pepper to taste in a medium bowl.
6. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat.
7. Add the egg mixture and cook, stirring gently with a rubber spatula, until just cooked through, 3 to 4 minutes.
8. Divide the cheese, broccolini and scrambled eggs among the rolls.
9. Top with pepperoncini and drizzle with pepperoncini brine.
10. Serve with chips.
11. Per serving: Calories 660; Fat 37 g (Saturated 15 g); Cholesterol 362 mg; Sodium 1,196 mg; Carbohydrate 46 g; Fiber 4 g; Protein 36 g
12. Photograph by Christopher Testani

extravirgin olive oil, broccolini, garlic, kosher salt, eggs, provolone cheese, hoagie rolls, pepperoncini, chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/egg-and-broccolini-sandwiches-recipe.html (may not work)