I made broccoli rabe* the other day and had some leftovers and instead of doing the usual, adding sausage and some kind of delectable pasta, I made a sandwich that didn’t disappoint. Layers of spicy Capicola, bitter broccoli rabe, creamy, buttery egg between a soft roll with a drizzle of sweet balsamic glaze make lunchtime extra special. Enjoy!
- 1 foot long roll
- leftover broccoli rabe
- 1/3 pound hot Capicola ham
- 2-3 eggs, made over-easy
- balsamic glaze
- a touch of mayonnaise
Split the roll lengthwise and spread a very thin layer of mayonnaise on both sides of the bread. Layer with the ham, broccoli rabe, and eggs. (After a massive over easy egg fail, I tried the sandwich without the egg and the egg makes all the difference in this sandwich, taking this sandwich from ordinary to extra special.) Drizzle with the balsamic glaze and serve open faced. Serves 2-3.
*To make the broccoli rabe, I bring a half a pot of water to a boil and add in a bunch of trimmed (about an inch from the stems) broccoli rabe, along with some salt. Cover and boil for 5 minutes. Drain. Into the same pot, combine 4 tablespoons of olive oil and 4-5 cloves of garlic, finely minced on low heat. Saute for about 10 minutes, stirring often and adding in a tablespoon or 2 of water at a time, to slow down the cooking process and preventing the garlic from burning. Add in the broccoli rabe and toss to coat with the olive oil and garlic.
Over easy eggs can finish a meal like nothing else. And this creamy and lemony pasta dish is complete once it’s topped with a silky smooth, over easy egg. Once the yolk breaks over the dish and falls into the tiny crevices of the rigatoni, there is nothing more you need! The best part of this dish, it’s so quick to put together! This is great in a pinch for dinner but I think it would be nice served for brunch also. This serves 3-4 people.
- 1/2 pound rigatoni, cooked al dente
- 1/2 pound asparagus, trimmed to the length of the rigatoni and blanched
- 1 cup ricotta cheese
- zest of 1 lemon
- juice of 1/2 a lemon
- 4 tablespoons heavy cream
- freshly grated nutmeg, just a touch
- fresh ground pepper
- sea salt
- 3-4 eggs
- 3-4 pats unsalted butter
When I cooked my rigatoni, about half way through I threw in the asparagus but if you are unsure of times, you can cook it separately. (Anything to avoid more dishes, lol) Combine the ricotta cheese, heavy cream, lemon zest, juice, nutmeg, salt and fresh ground pepper until well combined. Into the lemon ricotta cream, pour in the rigatoni and toss gently until each piece of rigatoni is coated. Top each serving with an over easy egg cooked in butter and pass around the freshly ground pepper. Enjoy!
Cooler, rainy weather has arrived! And that calls for soup! For anyone that isn’t familiar with dandelion greens, they are a super bitter green that you can toss into salads combined with a milder one like bibb lettuce. Or you could saute them with a little olive oil and butter for a simple way to dress them and really enjoy the green for what it is. If you aren’t a fan of bitter greens you can still make this soup using spinach. And for a leaner version instead of the pork sausage, you can use chicken or turkey sausage. For a veggie version, you can use veggie broth and throw in some cooked beans and wild rice. Great way to use the leftover pesto from Monday’s recipe (July 16th post). This serves 4. Soup tastes great warm! Enjoy!
- 1 bunch of dandelion greens, about 4 cups tightly packed
- 1 1/2 cups ditalini pasta, cooked
- 1 pound bulk Italian pork sausage
- 32 oz. chicken broth, low-sodium
- 3 garlic cloves, smashed and minced
- 1 teaspoon dried mushrooms. I used champignon but any kind will do, if large just chop them up a little bit.
- 1 heaping teaspoon sun dried tomatoes packed in olive oil, minced
- 4 eggs, cooked over easy
- 4 teaspoons unsalted butter
- 1/2 cup basil pesto
- sea salt
- fresh ground pepper
Trim the tougher stems of the greens and roughly chop them, into small pieces. In a dutch oven, saute the sausage, stirring it and breaking it up often. Once the sausage is cooked through, stir in the garlic and the mushrooms. Saute for about five minutes. Stir in the chicken broth and bring to a boil. This soup is low in broth so you can always add more. Once it boils toss in the dandelion greens and the sun dried tomatoes. Cook on low heat for ten minutes. Toss in the pasta and give your soup a good stir. Adjust the seasonings if needed. If I’m not using my own chicken broth and using store-bought I like to get low sodium because you can always add more salt but you can’t take it away. Once your soup is done, you can make your eggs in the butter. Ladle your soup into bowls, top each bowl with an egg and you can top with pesto or leave your pesto in a bowl to pass around. The soup is so good once your break the yolk, it thickens the soup beautifully and adds such great flavor.
Ohhh…this is great if you want a hearty breakfast and you love avocados. It’s really good together. The yolk of the egg swimming in the hollow of the avocado. Perfect combined with little bites of breakfast sausage and mushrooms covered in a thick tomato sauce. And I don’t know about you but English muffins make me happy, lol. The nooks and crannies filled with eggy avocado goodness is a good start to the day. I know it’s only Monday, lol but this is great on an easy Sunday morning. Something really yummy to look forward to.
- 1 avocado, halved with the pit removed
- 2 eggs
- 6 breakfast sausages, casings removed
- 4 small tomatoes, cut into wedges
- 2 button mushrooms, sliced thin
- 2 English muffins, toasted
- 2 pats of unsalted butter
- fresh ground pepper
Add your sausages to your pan, breaking them up. Once they cooked through for the most part, add in your mushrooms. Saute the mushrooms until they are lightly browned. Add in the chopped tomatoes and cook on low heat until the liquids of the tomato release. Once they do, increase the heat to medium and let the liquids evaporate and thicken. Once it’s thickened, you can set it aside. Next, remove your avocado half in one piece, gently run a big spoon in between the skin and the avocado. Once it’s loose you can scoop it out in one piece and place your avocado halves on your plates. Heat up your pat of unsalted butter until it’s sizzling. Break your egg into the butter until it’s set. I always salt it. Maybe it’s my imagination but the yolk always breaks when I try to flip it, without salting the egg yolk. Then flip your egg until it’s set on the other side and it’s done over easy. Take a spatula and remove the egg and place it over the avocado half, with the yolk part sitting in the hollow of the avocado. Repeat with your second egg. Toast your English muffins and place them on your plate, add the sausage and mushroom saute and top with fresh ground pepper. This makes 2 servings. Enjoy!
I was never a breakfast loving person, except for the one Sunday morning, I convinced my mom to put bacon in the pancake mix. Then, I loved breakfast, but it was short lived, going back to cereal pretty quickly. But I tried to avoid it like the plague. lol Little by little, I began to enjoy breakfast on early Sunday mornings. Then going to a small breakfast spot in San Francisco going years back, changed everything. It was a savory, honey butter on homemade buttermilk biscuits, chicken sausages with grits, rosemary was somewhere on the menu, type of breakfast place. It was a meal-meal. Eggs were celebrated in a way, I have never experienced before. I wish I knew the name of the place, so I could share it, but to my dismay, I don’t remember, just knowing it was in the Tenderloin area. OK! So I called the hotel I stayed at years ago and after a little research, I found out it’s Dottie’s True Blue Cafe just outside the Tenderloin area. They did end up moving, they are located at 28 Sixth St. between Market and Mission. Plan B was going to be like a good basset hound wondering around, letting my nose lead the way to delicious breakfast aromas, hoping I would find it again, lol. Plan A is much easier! That breakfast I had that day could have been a meal, and that’s when eggs have made their way into my dinnertime meals. So this dish could be enjoyed for breakfast or dinner.
- 1 egg
- 2 slices bacon, (for a healthier version, you can use turkey bacon)
- 2 slices of polenta, (the ready made type found in the Italian section or in the produce department, looks like a tube)
- 2 small ripe tomatoes, cut into eighths,
- 4 leaves of basil, chopped
- Sriracha hot chili sauce
- mayonnaise, about a tablespoon or so
Cut your bacon slices in half and fry them up in a non-stick pan. Drain them on a paper towel. Fry your polenta slices in the same pan, till crispy. Set it aside. Fry your egg the way you like, I like it over-easy, so the yolk becomes a sauce once it blends with the sauteed tomatoes, basil and Sriacha mayo. In a separate pan, saute your tomatoes in a little olive oil and once they are soft, stir in your basil. In a small bowl, stir your mayo with as much Sriracha sauce as you like, add more if needed. Now you are ready to assemble your dish. Place your polenta slices down, arrange the bacon around them, top with your egg, tomato basil sauce and drizzle with the Sriracha mayo. Enjoy!
|I took an already enjoyed Sriracha sauce container and added mayo & more sauce, for convenience, when needing it on a sandwich. The one on the right, is in its’ most purest form, my current condiment obsession.