Here's the recipe for the egg sandwich with broccoli rabe from "The Truck Food Cookbook" by John T. Edge, featured in today's Buffalo News.
"For breakfast, Mike Datt of MikeyD’s Grill in Philadelphia toasts slices of pound cake on a flattop grill. But sandwiches are his forte, including a morning torpedo of broccoli rabe and eggs, cooked hash house omelet-style, draped with sharp provolone and laced with red pepper flakes and garlic. Herewith, a recipe inspired by Mike’s griddle work (add the pepper flakes and garlic if your morning stomach can handle them)."
Breakfast Sandwiches with Broccoli Rabe and Provolone
Makes 4 sandwiches
2 tablespoons (1/4 stick) butter
8 eggs, lightly beaten
2 cups broccoli rabe pieces (1 inch), blanched (see Note)
Salt and freshly ground black pepper
4 Italian sandwich rolls
8 slices provolone cheese
1. Melt the butter in a large skillet over medium-high heat. Add the eggs and cook, stirring often. Just before the eggs are set to taste, stir in the broccoli rabe and cook the eggs for 1 minute longer. Season the egg and broccoli rabe mixture with salt and pepper to taste.
2. Using a knife, split the rolls lengthwise, stopping just short of cutting all the way through. Place 2 slices provolone inside each roll, then divide the egg mixture evenly among the 4 rolls.
Note: To blanch the broccoli rabe, bring 8 cups of water to a boil. Add the broccoli rabe and cook it for about 2 minutes. Immediately drain and plunge the broccoli rabe in ice water to stop the cooking, then drain it again. Pat the broccoli rabe dry with paper towels.
(From "The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels," by John T. Edge, Workman, 304 Pages, $18.95)