Creamy White Beans & Eggs

Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the beans. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the spinach, mushroom duxelles, drained beans, cream (shaking the packet before opening), crème fraîche, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to combine. Add 2 tablespoons of water. Stir to thoroughly combine. Add the sausage (tearing into bite-sized pieces before adding) in an even layer. Tightly cover the tray with foil; place directly onto an oven rack and bake 12 minutes, or until the sausage is cooked through. Leaving the oven on, remove from the oven. Carefully remove the foil.

Add the butter to the tray of partially cooked base; carefully stir to combine. Using a spoon, create 2 shallow wells in the tray. Carefully crack an egg into each well; season with salt and pepper. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.

Meanwhile, place the pitas on a piece of foil; drizzle with olive oil and season with salt and pepper. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the finished tray garnished with the parmesan. Serve the warmed pitas on the side. Enjoy!