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1
Place the eggs in a saucepan large enough to hold them in one layer and cover them with hot water.
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2
Bring to a boil over high heat (this will take 2 to 3 minutes), reduce the heat, and boil gently for 9 minutes.
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3
Drain the water from the pan and shake the pan to crack the eggshells.
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4
Cover with ice and water, and cool for at least 10 to 15 minutes.
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5
Shell the eggs and set them aside.
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6
Peel the stems of the broccoli rabe, rinse thoroughly under cool water, and drain well.
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7
Chop the stems and leaves coarsely.
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8
There will be about 5 cups.
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9
Heat the oil in a large saucepan.
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10
When it is hot, add the onions and saute them over high heat for 1 1/2 minutes, or until they begin to brown.
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11
Add the broccoli rabe, mix well, cover, reduce the heat to very low, and cook 5 minutes.
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12
Transfer the mixture to a bowl, cool, and add the salt and pepper.
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13
Split the eggs in half lengthwise and add the yolks to the broccoli rabe.
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14
Mix well.
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15
(The mixture will become a little pasty.)
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16
Stuff each egg white half with the bitter broccoli mixture, using up about half of the stuffing.
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17
Spread the remaining stuffing in a 6-cup gratin dish and arrange the eggs, stuffed side up, on top.
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18
Sprinkle with the cheese.
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19
(The dish can be prepared to this point a few hours ahead.)
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20
About 30 minutes before serving time, preheat oven to 400 degrees.
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21
Place the gratin in the 400-degree oven for 12 minutes, then put it under a hot broiler for 2 to 3 minutes, until nicely browned on top.
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22
Serve.
