I don't know about you, but in my household, we enjoy eggs for dinner AT LEAST once a week. They are economical, full of protein, and best of all, take almost no time to cook. When I’m feeling fancy I serve them all dressed up over polenta like in this recipe, which always packs in spicy Italian sausage and bitter broccoli rabe, for good measure. The flavors and textures work so well together, and it’s a hearty weeknight meal you can have on the table in less than 45 minutes. The pièce de résistance is of course the Handsome Brook Farms pasture-raised organic egg, cooked sunnyside, right on top.
I think we are all spending a bit more time in the kitchen these days, and I am personally trying to focus on using only the best ingredients. For me, that means using eggs from one of Handsome Brook Farms 75+ family-owned farms. I can trust that these eggs are organic and pasture-raised, which is the most humane and sustainable practice in the egg industry. Each Handsome Brook Farms hen has at least 108 square feet to roam on, and that in combination with land and feed free from chemical pesticides, GMOs, and antibiotics results in one happy chicken, and one very tasty egg!
- 2 cups polenta
- kosher salt, to taste
- 1/ 2 cup parmesan cheese, shredded
- 2 tablespoons butter
- 2 Handsome Brook Farms Organic Pasture-Raised Egg Yolks, room temperature
- 1 bunch broccoli rabe
- 1/ 2 pound spicy Italian sausage, casings removed
- crushed red pepper flakes, to taste
- 3 cloves of garlic, thinly sliced
- 2 tablespoons olive oil, divided
- black pepper, freshly ground, to taste
- 4 Handsome Brook Farms Organic Pasture-Raised Eggs
In a large pot, bring 6 cups salted water to a boil. Once boiling, slowly whisk in polenta and cook, stirring, for about 30 minutes or until very thick and creamy.
In a small heat-safe bowl, whisk the egg yolks lightly. Add ½ cup of the polenta mixture to the egg yolks and whisk until well combined. Add the egg yolk mixture back to the pot of polenta and stir constantly over very low heat for about 2 minutes.
Remove polenta from heat and whisk in Parmesan cheese and butter. Keep warm.
Meanwhile, bring a large pot of salted water to a boil and set up an ice bath. Add broccoli rabe and cook for about 3-4 minutes, or until bright green and crisp tender. Plunge the broccoli rabe into the ice bath and let sit for 1 minute. Drain thoroughly.
In a large skillet over medium heat, cook sausage, crumbling the meat with the back of a fork, until cooked through. Remove cooked sausage from pan with a slotted spoon and reserve.
Add 1 tablespoon olive oil and garlic to the reserved fat in the pan and cook over medium heat for 30 seconds, or until fragrant. Add broccoli rabe and sauté for about 2-3 minutes. Season to taste with salt and pepper. Remove from pan and set aside.
To the same skillet, add remaining olive oil and heat over medium to a shimmer. Add eggs and fry to your liking, about 2-3 minutes for sunny-side up.
To serve, top bowls of polenta with reserved sausage, broccoli rabe and fried egg and serve.