Egg and Broccoli Rabe Bruschetta (pareve)
(adapted from a recipe in The Metropolitan Bakery Cookbook by James Barrett and Wendy Smith Born, Rodale Press)
serves 2

2 slices (1/2-inch thick) country bread
3 tablespoons extra virgin olive oil, divided
1/2 clove garlic
1 small bunch broccoli rabe, thick stems removed
1/2 teaspoon minced garlic
kosher salt and fresh ground black pepper
1/2 teaspoon fresh lemon juice
1 teaspoon margarine
2 large eggs

Preheat oven to 375F. or preheat broiler. Arrange the bread on a baking sheet. Brush with 2 teaspoons olive oil. Toast. Rub each slice with the cut side of a garlic clove. Set aside.

Bring a 1 1/2 quart pot of water to a boil. Add a large pinch of salt. Cook broccoli rabe 1 minute in the boiling water. Drain and plunge into a bowl of ice water. Drain, dry and chop coarsely. Set aside.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil and minced garlic. Cook quickly so garlic does not discolor. Stir in the broccoli rabe, pinch kosher salt and a small pinch of pepper. Cook 4 minutes or until tender. Stir in the lemon juice. Divide broccoli rabe between the prepared toasts.

Heat a non-stick skillet over medium heat. Add one tablespoon of the remaining oil and the margarine. Crack the eggs into the skillet. Sprinkle with salt and pepper. Cover and cook for 4-5 minutes or to desired doneness. Place an egg on top of each bruschetta. Drizzle with remaining olive oil. Serve immediately or warm.

Approx. nutrients per serving: calories – 350 protein- 11g carbohydrates – 15g

fat – 28g cholesterol – 213mg sodium – 536mg