Egg and Broccolini Sandwiches with ‘Nduja Mayo

2 sesame seed buns or English muffins, split and toasted
1/4 cup (60g; 60ml) ‘nduja mayonnaise
1 cup (8 ounces; 225g) sautéed broccoli rabe, roughly chopped and warmed through
1 tablespoon (15ml) vegetable oil
2 large eggs
Kosher salt and freshly cracked pepper
1 tablespoon (15g) unsalted butter (see note)

Lay toasted buns on work surface, and spread ‘nduja mayonnaise evenly on top and bottom halves. Using a slotted spoon or tongs to drain off excess moisture, evenly divide broccoli rabe between bottom bun halves. Set aside.

In a 10-inch cast iron, carbon steel, or nonstick skillet, heat oil over medium-high heat until shimmering. (A small drop of water dropped into it should immediately sizzle.) Carefully break eggs into hot oil, dropping them from right above the surface to prevent hot oil from splashing. Season with salt and pepper.

Slide eggs to back of skillet, opposite handle, and add butter to front of skillet. Once butter has melted and begun to foam, hold skillet handle, and tilt skillet towards you so butter-oil mixture pools near base of handle. Using a spoon, baste eggs with hot fat, aiming at the uncooked portions of the egg whites and avoiding the yolk. Continue basting until eggs are puffy and cooked, 45 seconds to 1 minute. Using a spatula, transfer one egg to each bottom bun half, carefully laying them on top of broccoli rabe. Close sandwiches with top bun halves, and serve immediately.

‘Nduja Mayo

1/2 cup (3 1/2 ounces; 100g) homemade or store-bought mayonnaise
2 tablespoons (1 ounce; 27g) ‘nduja (see note)
1 teaspoon (5ml) fresh lemon juice
Kosher salt

In a small bowl, stir together mayonnaise, ‘nduja, and lemon juice until well combined. Taste and adjust seasoning with salt as needed. Use right away or refrigerate in an airtight container until ready to use.

Broccoli with Preserved Lemon Yogurt

1 1/2 pounds broccoli (2 small heads)
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper
Kosher salt
Black pepper
6 tablespoons Greek yogurt
2 tablespoons mayonnaise
1 small garlic clove, minced
1 teaspoon minced preserved lemon rind, plus julienned rind for garnish
2 teaspoons fresh lemon juice
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 475. Place a baking sheet on the center rack and allow to heat for ?10 minutes.

Meanwhile, cut the broccoli lengthwise into 1/3-inch-?thick slabs, reserving any florets that fall off; trim the florets to form mini steaks that lie flat.

In a large bowl, toss the broccoli, olive oil and crushed red pepper and season with salt and black pepper. Carefully arrange in a single layer, cut side down, on the hot baking sheet. Roast for about 20 minutes, turning halfway, until golden and tender.

Meanwhile, in a small bowl, mix the yogurt, mayonnaise, garlic, minced lemon rind and lemon juice and season with salt and black pepper. ?

Transfer the broccoli to plates and top with the cheese. Garnish with julienned lemon rind. Spoon the yogurt sauce on the side and serve.

The preserved lemon yogurt can be refrigerated overnight.