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Home » Roasted Rapini and White Beans with Polenta and Crispy Egg

Roasted Rapini and White Beans with Polenta and Crispy Egg

April 6, 2015 by BorrowedSalt Leave a Comment

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Roasted Rapini and White Beans with Polenta and Crispy Egg

Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Serves: 4

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

Ingredients

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

Instructions

View the full recipe at Borrowed Salt →

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Filed Under: 30 Minutes or Less, Breakfast, Gluten-Free, Main Dishes Tagged With: beans, brunch, eggs, polenta, rapini, tomatoes

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