Description
How about some breakfast bruschetta? Wake up your typical toast with some snappy sautéed broccoli rabe, crispy bacon and scrambled eggs.
Ingredients
Scale
- 1 bunch broccoli rabe, chopped
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 3 slices center cut bacon, finely chopped
- 3 large eggs
- 1 tablespoon low-fat milk
- 1/4 teaspoon black pepper
- 1 garlic clove
- 8 slices of rustic bread (3/4-inch thick, about 4 – 5-inches wide)
- 2 tablespoons grated Pecorino or Asiago cheese
Instructions
- Bring a large pot of water to a boil. Add salt and broccoli rabe; cook for 2 minutes. Drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté for 2 minutes; stirring often. Add in broccoli rabe and sauté for an additional 3 minutes. Remove from pan and set aside.
- Place skillet back on stove over medium heat. Add bacon and cook until just turning crisp, about 5 – 6 minutes.
- In a small bowl, whisk together eggs, milk and black pepper. Pour into pan with bacon; stir and cook until eggs are scrambled. Remove from heat and mix in broccoli rabe.
- Cut garlic clove in half and rub on slices of bread. Toast in the broiler or toaster. Top each slice with broccoli rabe, bacon and egg mix. Sprinkle 1 teaspoon of cheese over each bruschetta piece.