Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms
4 Sausage Patties, cooked & halved
4 large rolls, such as ciabatta, Italian or brioche
2 tbsp. butter, melted
1 small bunch rapini (broccoli rabe), stems trimmed as needed
1/4 cup sliced mushrooms (button, crimini or shiitake)
8 grape or cherry tomatoes, halved
4 eggs, brought to room temperature for 30 minutes
Fresh thyme leaves (optional)
Salt & freshly ground black pepper, to taste
Preheat oven to 375Fill medium saucepot with lightly salted water & bring to a boil over medium-high heat. Blanch rapini for 30 seconds & drain well. Cut rapini into smaller pieces when cool. 2. With small knife, cut off tops off rolls & remove some of the interior making a nice â€œbowlâ€ for your ingredients. Lightly brush rolls, including interior, with butter & bake on rimmed baking pan for 5-6 minutes or until interior of rolls are lightly toasted. 3. Equally divide & arrange sausage, rapini, mushrooms & tomatoes in rolls, leaving centers open for eggs. Top each with cracked egg, seasoning with salt & pepper & sprinkling with thyme leaves if desired. Return to oven & bake for 10-12 minutes or until rolls are a toasty golden brown & the egg whites have just set. Enjoy while still warm from the oven for best flavor & texture.
Chefâ€™s Tip: Canâ€™t find rapini? Try using baby kale greens, chard or spinach. In a pinch for time? Use Smithfield Fully Cooked Sausage Patties to make this easy recipe even quicker!