Garlic Herb, Cheese, and Egg Sandwiches

Ingredients:

• 700 g of rapini
• 3 tbsp. l. olive oil
• 4 cloves garlic, finely chopped
• 5-6 tablespoons unsalted butter
• 4 long buns (22 cm), cut in half
• 220 g thin slices of provolone
• 3 tablespoons Sriracha sauce
• 4-8 large eggs
• 2 tbsp. l. grated parmesan

Preparation:

1. Preheat the oven to broil, positioning the rack 10 cm from the heating element. Bring a large saucepan of water to a boil and add salt.
2. Add the rabe to the water and cook until crisp-tender, 3-4 minutes, then drain. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until golden, 1-2 minutes. Add the rabe, season with salt and pepper, remove from heat, and keep warm.
3. In a large skillet, melt 4 tablespoons of butter. Brush the cut sides of the buns with a little melted butter. Toast the buns, cut side up, in the oven until crisp, about 3 minutes. Arrange the provolone slices on the buns and toast until the cheese melts, about 1 minute. Fill the buns with the rapini sauce.
4. In the same skillet, heat another 1 tablespoon of butter over medium-high heat. Add the Sriracha sauce and simmer for 20 seconds. Crack the eggs into the skillet (in batches if necessary) and cook until the whites begin to set, about 1 minute. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, 1 to 2 minutes. Place 1 to 2 eggs on each sandwich, sprinkle with Parmesan cheese, and serve.