Generous 2 cups broccoli florets (6 ounces total)
2 tablespoons extra-virgin olive oil
4 cloves garlic
2 ounces good-quality salami
½ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
2 large eggs
Fill a bowl with cold water and ice.
Bring a large saucepan of water to a boil over high heat. Add a generous pinch of salt, then the broccoli. Cook for 3 or 4 minutes, until crisp-tender. Drain, then transfer immediately to the ice-water bath.
Meanwhile, heat the oil in a large nonstick skillet over medium heat until the oil shimmers. Cut the garlic into very thin slices. Stack the salami and cut it into thin strips.
Add the garlic and crushed red pepper flakes to the skillet; stir for one minute, then add the salami and cook for a few minutes, stirring a few times, until the salami lightly browns.
Drain the broccoli and add to the skillet, tossing to coat. Season with salt and pepper to taste; add more crushed red pepper flakes if desired. Once the vegetable is heated through, divide the mixture between wide, shallow bowls.
Increase the heat under the skillet to medium-high; crack open both eggs and fry them sunny side up. Place one atop each broccoli-salami portion. Season lightly with salt and pepper. Serve hot.
Nutrition values per serving: 340 calories, 27 g fat (7 g saturated), 9 g carbohydrates, 2 g fiber, 2 g sugar, 16 g protein, 240 mg cholesterol, 660 mg sodium.
Adapted from "Guy Gourmet: Great Chefs' Amazing Meals for a Lean and Healthy Body" by Adina Steiman and Paul Kita with the editors of Men's Health (Rodale, 2013)