Stuffed Eggs Claudine

• 6 large eggs
• 12 ounces broccoli rabe (bitter broccoli)
• 3 tablespoons peanut oil
• 1 onion, about 6 ounces, peeled and chopped (1 cup)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 5 ounces mozzarella cheese, grated (1 1/2 cups)

1. Place the eggs in a saucepan large enough to hold them in one layer and cover them with hot water.
2. Bring to a boil over high heat (this will take 2 to 3 minutes), reduce the heat, and boil gently for 9 minutes.
3. Drain the water from the pan and shake the pan to crack the eggshells.
4. Cover with ice and water, and cool for at least 10 to 15 minutes.
5. Shell the eggs and set them aside.
6. Peel the stems of the broccoli rabe, rinse thoroughly under cool water, and drain well.
7. Chop the stems and leaves coarsely.
8. There will be about 5 cups.
9. Heat the oil in a large saucepan.
10. When it is hot, add the onions and saute them over high heat for 1 1/2 minutes, or until they begin to brown.
11. Add the broccoli rabe, mix well, cover, reduce the heat to very low, and cook 5 minutes.
12. Transfer the mixture to a bowl, cool, and add the salt and pepper.
13. Split the eggs in half lengthwise and add the yolks to the broccoli rabe.
14. Mix well.
15. (The mixture will become a little pasty.)
16. Stuff each egg white half with the bitter broccoli mixture, using up about half of the stuffing.
17. Spread the remaining stuffing in a 6-cup gratin dish and arrange the eggs, stuffed side up, on top.
18. Sprinkle with the cheese.
19. (The dish can be prepared to this point a few hours ahead.)
20. About 30 minutes before serving time, preheat oven to 400 degrees.
21. Place the gratin in the 400-degree oven for 12 minutes, then put it under a hot broiler for 2 to 3 minutes, until nicely browned on top.
22. Serve.

eggs, broccoli rabe, peanut oil, onion, salt, freshly ground black pepper, mozzarella cheese

Taken from cooking.nytimes.com/recipes/1019 (may not work)