Eggs and Polenta with Roasted Broccoli Rabe and Beans
Ingredients
- 8 oz / 225 g rapini or broccoli rabe, chopped into 2" lengths
- 9 oz / 255 g (half a tube) prepared polenta, cut into ½" rounds
- olive oil
- salt and freshly ground pepper
- 14 oz / 400 g can cannellini beans, drained and rinsed
- 5 oz / 140 g / 2 handfuls cherry tomatoes
- 4 sprigs fresh thyme
- 2 garlic cloves, minced
- pinch red pepper flakes
- 4 eggs
Instructions
Eggs and Polenta with Roasted Broccoli Rabe and Beans serves 10 original recipe by Honest Cooking.
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