Creamy White Beans & Eggs

with Mushrooms, Spinach & Pita

30 MIN

+$1.99/serving 4 Servings

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add Pancetta

From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, we’re nestling rich eggs between a mix of white beans, verdant spinach, tangy crème fraîche, and earthy mushroom duxelles. You'll top it off with a sprinkle of parmesan and serve it alongside warm pitas.
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Nutrition

PER SERVING
Calories

960 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Diced Pancetta
4 Pasture-Raised Eggs
2 15.5-Oz Cans Cannellini Beans
4 Pocketless Pitas
3 Tbsps Mushroom Duxelles
6 oz Baby Spinach
½ cup Grated Parmesan Cheese
½ cup Cream
4 Tbsps Crème Fraîche
½ tsp Crushed Red Pepper Flakes
1 oz Garlic & Herb Flavored Butter
2 Single-Use Aluminum Trays

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the trays

Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the beans. Lightly coat the trays with a drizzle of olive oil. Between the two prepared trays, evenly divide the pancetta, 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. Stir to combine. Add 2 tablespoons of water to each tray. Season with salt and pepper; stir to thoroughly combine. Tightly cover the trays with foil and bake 12 minutes, or until the pancetta is cooked through. Leaving the oven on, remove from the oven. Carefully remove the foil.

2 Add the eggs & finish the trays

Evenly divide the butter between the trays of partially cooked base; carefully stir to combine. Using a spoon, create 4 shallow wells in each 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.

3 Warm the pitas & serve your dish

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 trays garnished with the parmesan. Serve the warmed pitas on the side. Enjoy!