Here is my take on Rye’s dish:
Broccoli Rabe, Egg, and Ricotta Sandwich
- one bunch broccoli rabe
- two shallots, chopped
- three cloves garlic, chopped
- red pepper flakes
- 2 tbsp. olive oil
- one egg
- one slice of bread
- 2 - 3 tbsp. ricotta cheese
- 2 tsp. parmesan cheese grated
- salt and pepper
Cook the broccoli rabe in salted boiling water for two minutes, until tender. Remove it from the water and chop it into small pieces. Set aside.
In a frying pan add the oil and shallots. Cook the shallots until they start to soften, about three minutes. Add the garlic and red pepper flakes to taste and cook until fragrant, around 30 seconds to 1 minute. Add the broccoli rabe to the pan and cook a few minutes more.
Meanwhile in pot of salted boiling water add an egg and cook until it is medium boiled. For large eggs this is about seven minutes. (Note that I boiled my egg until it was medium, but times will differ depending on the size of your eggs.) Remove the egg from the boiling water and place it in a bowl of cold water to stop the cooking. Slice the egg and put it aside.
Next in a small bowl mix the ricotta and some parmesan cheese, salt, and pepper. Smear it on toasted bread. Add the broccoli rabe on top of the ricotta, and then add the slices of egg.
Serve the sandwich on its own or with a side salad.