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1
SET UP: Preheat the broiler to high with a rack set 4 inches from the heat source.
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2
Bring a large pot of salted water to a boil.
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3
COOK THE GREENS: Add the broccoli rabe to the water and cook until crisp tender, 3 to 4 minutes, then drain.
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4
Heat the oil in a large skillet over medium-high heat until hot.
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5
Add the garlic and cook, stirring, until golden, 1 to 2 minutes.
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6
Stir in the broccoli rabe, season with salt and pepper, remove from the heat, and keep warm.
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7
TOAST THE ROLLS: Melt 4 tablespoons of the butter in a large skillet.
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8
Brush the cut sides of the rolls with some of the melted butter.
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9
Broil the rolls, cut-side up, until brown, about 3 minutes.
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10
Divide the provolone among the rolls and broil until the cheese melts, about 1 minute.
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11
Fill the rolls with broccoli rabe.
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12
FRY THE EGGS AND ASSEMBLE: Heat one more tablespoon butter in the same skillet over medium-high heat until hot.
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13
Stir in the Sriracha and simmer for 20 seconds.
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14
Working in batches and adding more butter if needed, crack the eggs into the skillet and fry until the whites just begin to set, about 1 minute.
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15
Cover the skillet and cook over low heat until the egg whites are set but the yolks are still runny, 1 to 2 minutes.
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16
Put 1 to 2 eggs on each sandwich, sprinkle with Parmesan, and serve.
