Preparation Steps:

• Start by steaming the broccoli florets and peeled stems until they are tender, about 5-7 minutes. You can also blanch them in boiling water if you prefer. Drain and set aside to cool slightly.
• In a food processor, combine the steamed broccoli, 3 tablespoons of olive oil, lemon juice, crushed almonds, minced garlic, salt, and pepper. Pulse until you reach a chunky yet spreadable consistency. If the mixture is too thick, add a little water to help it blend smoothly.
• Brush both sides of the crusty bread slices with olive oil. Heat a frying pan over medium heat and toast the bread until golden brown and crispy on both sides. This will create a perfect base for your broccoli melt.
• In the same frying pan, add the thinly sliced shallots and sauté until they become translucent and slightly caramelized, about 3-4 minutes.
• Spread the broccoli mixture generously over each slice of toasted bread. Top with sautéed shallots and sprinkle the taleggio cheese over everything.
• Lower the heat and cover the pan, allowing the cheese to melt for about 3-5 minutes. You want the cheese to be gooey and delicious.
• In a separate frying pan, cook the eggs to your liking – sunny-side up or over-easy works best for this recipe. Season with salt and pepper.
• Once the cheese has melted, remove the broccoli melts from the pan. Top each with a fried egg, a sprinkle of chili flakes, and a drizzle of olive oil. Finish with fresh parsley for a touch of color and flavor.