Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 3/4 pounds broccolini (2 to 3 bunches), cut into 2-inch pieces
• 3 cloves garlic, finely chopped
• Kosher salt and freshly ground pepper
• 6 large eggs
• 8 slices sharp provolone cheese
• 4 hoagie rolls, split
• Sliced pepperoncini, plus brine from the jar, for topping
• Potato chips, for serving (optional)

Instructions

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 the 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, stirring gently with a rubber spatula, until just cooked through, 3 to 4 minutes.
3. Divide the cheese, broccolini and scrambled eggs among the rolls. Top with pepperoncini and drizzle with pepperoncini brine. Serve with chips.
4. Photograph by Christopher Testani