Sunday, September 07, 2014


makes two servings

2 teaspoons distilled white vinegar
2 eggs
1 thick-cut bacon strip, cut into ¼-inch pieces
1 cup roughly chopped broccoli rabe
Kosher salt
One 14-ounce can cannellini beans or other white beans, rinsed and drained
8 cherry tomatoes
2 tablespoons unsalted butter
1 teaspoon harissa
Maldon or other flaked sea salt, for finishing

Line a plate with paper towels and set aside. Fill a saucepan two-thirds full with water and add the vinegar. Bring the water to a boil, then reduce it to a simmer. Crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the paper-towel-lined plate and set aside.

In a medium skillet set over medium-high heat, cook the bacon until crispy, about 5 minutes. Transfer the bacon to the paper-towel-lined plate, leaving the drippings in the skillet. Add the broccoli rabe and a pinch of salt, and cook, stirring frequently, until the color brightens and the rabe softens a little, about 2 minutes. Transfer the rabe to a small bowl and set aside.

Add the reserved bacon, beans and tomatoes to the skillet, reduce the heat to medium, and cook, stirring occasionally, until hot, about 2 minutes. (Don’t over-stir the mixture or you’ll crush the beans.)

Meanwhile, in a separate skillet set over medium-high heat, melt the butter and cook, swirling the skillet occasionally, until the butter solids are brown and have a toasty aroma, about 5 minutes. Remove the skillet from the heat and stir in the harissa until combined.

Divide the bean mixture between two bowls and top with the rabe and the eggs. Drizzle the harissa butter over the eggs. Sprinkle each serving with a bit of flaked sea salt and serve immediately.

bacon recipe source: kvagner (member),, October 28, 2013; adapted from Put an Egg on It: 70 Delicious Dishes That Deserve a Sunny Topping, by Lara Ferroni (Sasquatch Books, 2013)

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