Broccoli and Scrambled Egg Sandwich

Ingredients:

• 4 submarine sandwich buns, split lengthwise
• 3 tbsp. l. olive oil
• 800 g broccolini, cut into 5 cm pieces.
• 3 cloves garlic, finely chopped
• 6 large eggs
• 8 slices spicy provolone cheese
• Sliced ​​pepperoncini peppers, plus marinade from jar for topping
• Potato chips for serving

Preparation:

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the broccolini, garlic, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until the broccolini is tender, 8 to 10 minutes. Remove from heat; keep warm.
2. Whisk the eggs, 2 tablespoons water, and salt and pepper to taste in a medium bowl. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat. Add the egg mixture and cook for 3-4 minutes, stirring gently with a rubber spatula, until the eggs are cooked through.
3. Divide the cheese, broccolini, and scrambled eggs among the buns. Top with pepperoncini and drizzle with marinade. Serve with chips.