Tonight was date night at home, so while the hubby took our kiddo to the babysitter's house, I stayed home and prepared a "romantic" dinner. And this is what I made. It turned out AMAZING!!! We will be making this again soon.
I found this recipe in a magazine that I have had laying in my pile of cook books for ages. It's called Eating Well and it is from October 2009. This makes me sound like a recipe hoarder. Maybe I am. I'm glad I finally tried this one after all these years. I hope you try this and love it!
Ingredients:
1 teaspoon plus 1 tablespoon extra virgin olive oil divided
4 oz italian turkey sausage
2 cloves of garlic, thinly sliced
1 bunch of broccoli rabe (about 12 oz), trimmed and coarsely chopped
2 cups cooked cannellini beans (I cheated and used canned), plus 1/2 cup of bean cooking liquid or water
1/8 teaspoon salt, plus a pinch, divided
4 large eggs
freshly ground pepper to taste
Rustic Croutons (Cut 3 slices of whole-wheat country bread into cubes, toss in 1 TBLS olive oil, season with salt and pepper and bake at 400 degrees for 10-12 minutes)
Directions:
1. Heat 1 teaspoon oil in large skillet, preferably cast iron, over medium heat. I did use a skillet that was not cast iron for this because my cast iron skillet was not large enough. It still worked out great. If you have sausage in casing, remove from casing and cook. I had sausage that was not in casing, that I diced into small pieces. Cook until browned, 3-5 minutes. drain on paper towels and let skillet cool.
2. Pour off any oil left in the pan, add the remaining 1 tablespoon oil and place over medium heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add broccoli rabe and cook, stirring until wilted and tender but still bright green, 4 to 6 minutes. (add one to two Tbls water if the greens seem dry).
3. Add beans, bean-cooking liquid, (or water), the sausage and 1/8 teaspoon salt to the pan, stirring to combine; bring to a simmer. Make 4 indentations in the bean mixture and break an egg into each one. Season the eggs with the remaining pinch of salt and pepper. (I may have used more than a pinch). Cover the pan and cook the eggs, checking occasionally, until desired doneness: 3 to 5 minutes for soft set yolks, 7 to 9 minutes for hard set yolks.
4. Top the bean mixture and eggs with the croutons and serve immediately.
I found this recipe in a magazine that I have had laying in my pile of cook books for ages. It's called Eating Well and it is from October 2009. This makes me sound like a recipe hoarder. Maybe I am. I'm glad I finally tried this one after all these years. I hope you try this and love it!
Ingredients:
1 teaspoon plus 1 tablespoon extra virgin olive oil divided
4 oz italian turkey sausage
2 cloves of garlic, thinly sliced
1 bunch of broccoli rabe (about 12 oz), trimmed and coarsely chopped
2 cups cooked cannellini beans (I cheated and used canned), plus 1/2 cup of bean cooking liquid or water
1/8 teaspoon salt, plus a pinch, divided
4 large eggs
freshly ground pepper to taste
Rustic Croutons (Cut 3 slices of whole-wheat country bread into cubes, toss in 1 TBLS olive oil, season with salt and pepper and bake at 400 degrees for 10-12 minutes)
Directions:
1. Heat 1 teaspoon oil in large skillet, preferably cast iron, over medium heat. I did use a skillet that was not cast iron for this because my cast iron skillet was not large enough. It still worked out great. If you have sausage in casing, remove from casing and cook. I had sausage that was not in casing, that I diced into small pieces. Cook until browned, 3-5 minutes. drain on paper towels and let skillet cool.
2. Pour off any oil left in the pan, add the remaining 1 tablespoon oil and place over medium heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add broccoli rabe and cook, stirring until wilted and tender but still bright green, 4 to 6 minutes. (add one to two Tbls water if the greens seem dry).
3. Add beans, bean-cooking liquid, (or water), the sausage and 1/8 teaspoon salt to the pan, stirring to combine; bring to a simmer. Make 4 indentations in the bean mixture and break an egg into each one. Season the eggs with the remaining pinch of salt and pepper. (I may have used more than a pinch). Cover the pan and cook the eggs, checking occasionally, until desired doneness: 3 to 5 minutes for soft set yolks, 7 to 9 minutes for hard set yolks.
4. Top the bean mixture and eggs with the croutons and serve immediately.
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