Bruschetta with Poached Egg and Pecorino Sauce

Method

1. Clean the broccoli rabe: remove the thick stem, keep the leaves and tender stems.
2. In a pan, heat a drizzle of oil, add the broccoli, salt and chili pepper. Sauté over high heat quickly.
3. Add the grated zest of orange and lemon.
4. For the fondue: heat the cream in a saucepan, add the grated parmesan and blend with an immersion blender until smooth.
5. Optional: fry the broccoli leaves in hot oil until they become transparent.
6. Toast the bread in the oven or in a pan.
7. Rub the bread with a garlic clove (optional).
8. For the poached egg: bring water with plenty of vinegar to a boil, create a vortex and add the egg. Cook for 3 minutes.
9. Drain the egg and rinse in hot water to remove vinegar.
10. Assemble the dish: on the toasted bread, place the broccoli, some cherry tomatoes, pour the fondue, then the poached egg and garnish with fried broccoli leaves.
11. Serve immediately.