1. Line a plate with paper towels and set aside. Fill a saucepan two-thirds full with water and add the vinegar. Bring the water to a boil, then reduce it to a simmer. Crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the paper-towel-lined plate and set aside.
2. In a medium skillet set over medium-high heat, cook the bacon until crispy, about 5 minutes. Transfer the bacon to the paper-towel-lined plate, leaving the drippings in the skillet. Add the broccoli rabe and a pinch of salt, and cook, stirring frequently, until the color brightens and the rabe softens a little, about 2 minutes. Transfer the rabe to a small bowl and set aside.
3. Add the reserved bacon, beans and tomatoes to the skillet, reduce the heat to medium, and cook, stirring occasionally, until hot, about 2 minutes. (Don’t over-stir the mixture or you’ll crush the beans.)
4. Meanwhile, in a separate skillet set over medium-high heat, melt the butter and cook, swirling the skillet occasionally, until the butter solids are brown and have a toasty aroma, about 5 minutes. Remove the skillet from the heat and stir in the harissa until combined.
5. Divide the bean mixture between two bowls and top with the rabe and the eggs. Drizzle the harissa butter over the eggs. Sprinkle each serving with a bit of flaked sea salt and serve immediately
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|Serving Size: 1 Serving (776g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 337 (61%)|
|Amt Per Serving||% DV|
|Total Fat 37.4g||50 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 1088mg||335 %|
|Sodium 382.8mg||13 %|
|Potassium 1568.3mg||41 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 16.1g|
|Protein 36.5g||52 %|
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Calories per serving: 555
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