Eggs Florentine with Rapini

Traditionally Florentine eggs have spinach, a poached egg, Mornay sauce and cheese.  A staple in my house is rapini ( broccoli rabe); it has a slightly bitter taste, but it builds a different flavour level in recipes.  This morning, I am busy developing new recipes and need to fuel my spirits.  I have blanched some rapini for a new recipe and I need to taste it; and therefore, this recipe came to be. My Eggs Florentine with Rapini is just what I need today; it is Southern Italian rustic food. It is not your traditional egg Florentine because the egg is fried and not poached.  I like the dept of flavour in this dish. I don’t have time to make a sauce for my eggs, but if I did, I would make a Hollandaise sauce which would compliment the rapini.

These green leafy bunches are packed with an array of vitamins and they also help fight cancer and keep bones strong.  More information at http://www.chatelaine.com/health/diet/rapini-the-amazing-health-benefits-of-the-broccoli-relative/

My Calabrese family has many dishes that we prepare with rapini; the most favourite being pasta and rapini, which I will cover in another post.

I blanched the rapini, and I love the sharp green colour.

I put 1 tablespoon of olive oil in a small frying pan and sautee the rapini.  Make a nest in the middle to place the egg.

The egg is in the rapini nest.

I add some cheese and it’s a beautiful thing.