Roasted Rapini and White Beans with Polenta and Crispy Egg

Roasted broccoli rabe, white beans, polenta and tomatoes are crowned by a crispy fried egg.

8 oz / 225 g rapini or broccoli rabe, chopped into 2″ lengths
9 oz / 255 g (half a tube) prepared polenta, cut into 1/2″ 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

View the full recipe at Borrowed Salt →