If you have good crusty bread, this is a delicious and easy weeknight dinner. Put a fried egg on top if you want, but it's good without it too. Don't fear the anchovies. They meld in and you will hardly know they're there.
Serves 2-3
Ingredients:
1 large head broccoli
Olive oil
Salt & Pepper
Red pepper flakes
3 garlic cloves, grated or finely minced
5 anchovy filets, minced
1 can white beans, drained and rinsed
One lemon, zested
1/2 cup grated parmesan
Crusty bread
Instructions:
Preheat the oven to 425 degrees.
Chop the broccoli stems into 1/2" pieces and the florets into 1" pieces. Spread on a baking sheet and sprinkle on top some olive oil, salt and pepper and a pinch of red pepper flakes (or more if you like more spiciness). Toss it all together to evenly coat the broccoli and place into the preheated oven. Cook the broccoli for about 20 minutes until the edges are charred.
While the broccoli cooks, put a splash or two of olive oil in a large frying pan. Add the anchovies and garlic and stir over medium heat for a minute or two until it all melds together (the anchovies will melt as they cook). Add the white beans and continue to cook over medium heat until the beans are heated through and just starting to lightly brown.
Pull the broccoli out of the oven. Chop it up into smaller pieces, then put it into the skillet with the white beans. Stir to combine, then sprinkle on the lemon zest and the juice squeezed from half of the lemon.
Let the broccoli and white bean mixture stay warm in the skillet over low heat, and toast the bed either in a frying pan with some olive oil, in a toaster, or under the broiler (if you're adding eggs, fry them at this point too). When the toast is lightly browned, put a few dashes of olive oil on each piece. Top with the bean and broccoli mixture and sprinkle parmesan cheese and egg if you're adding it over the top.
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