Ready to Cook

Oven-Baked Creamy White Beans & Eggs

with Mushrooms, Spinach & Pita

30 MIN

+$4.99/serving 2 Servings

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add Prosciutto

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

880 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
2 Pasture-Raised Eggs
1 15.5-Oz Can Cannellini Beans
1½ Tbsps Mushroom Duxelles
3 oz Baby Spinach
¼ cup Cream
¼ cup Grated Parmesan Cheese
2 Tbsps Crème Fraîche
2 Pocketless Pitas
1 oz Garlic & Herb Flavored Butter
¼ tsp Crushed Red Pepper Flakes
1 Single-Use Aluminum Tray

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the tray

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. Tightly cover the tray with foil and bake 12 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.

2 Add the eggs & finish the tray

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.

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. Remove the plastic lining between the slices of prosciutto. Serve the finished tray topped with the parmesan and as much of the prosciutto as you'd like (tearing into bite-sized pieces before adding). Serve the warmed pitas on the side. Enjoy!