Life has been very busy lately, and I haven’t found a lot of time to be in the kitchen. This morning I was, but only as an onlooker. My Dad is down visiting me from Virginia, and he cooked me breakfast “New Jersey Farm Boy Style.” When he was young he had a job with New Jersey Department of Agriculture, which involved going to the Vineland farm auction and monitoring market trends. His favorite part of the job was grabbing a broccoli rabe and egg sandwich, and now that sandwich has become one of his own specialties. Since I can’t eat Italian Kaiser Rolls, today we ate broccoli rabe and egg with sausage. My Dad likes his with ketchup and Tabasco, but I was happy with just a little extra salt.

Broccoli Rabe and Egg (serves 3)

1/2 a bunch of Broccoli Rabe (also known as rappini) trimmed of the long stems (about 1 cup of leafy greens)
1/2 teaspoon salt
1/4 teaspoon garlic salt
6 eggs (or 2 eggs per person)
3 Tablespoons milk

1. Fill a medium saucepan with water and add the salt. Bring to a boil.
2. Add the Broccoli Rabe and simmer until the leaves are tender (10-15 minutes)
3. Add the garlic salt. Drain thoroughly, pushing on the leaves in the collander to get all the moisture out. Chop mixture into small pieces.
4. In a mixing bowl combine eggs and milk, whisking until eggs are frothy. Add broccoli rabe and stir to combine.
5. In a medium saucepan over medium heat, melt a 1/2 tablespoon of butter, swirl to coat pan.
6. Add egg mixture and fry, when the egg mixture first starts to set, start scraping the bottom of the pan (scrambling the eggs). Continue until eggs are cooked through. Serve (with or without a bun, Tabasco sauce, and ketchup).