One-Skillet Andouille Creation and a New Home for Cheffresco

I must say sorry! Such the lack of posting lately! I think this may be the longest we've gone without posting. We just moved into our new house this past weekend and it was/is very busy. So much to do, we wanted to take the whole week off and play house :) We are going to hopefully put up some pics soon - our new kitchen is so much better than the last one! We actually have room to both be in there without running all over each other! And best of all, we have space to store all of our cheffresco plates and cooking supplies :) This makes me happy because Michael said I wasn't allowed to buy any more decorative plates until we got a house with storage space. Marshall's here I come!

This recipe we actually made before the move but are just now getting time to post it. It was quite the interesting combination of ingredients. The original recipe, from Eating Well, called for broccoli rabe and lamb merquez sausage, neither of which we could find (or tried hard enough to find I should say). You are also supposed to cook your own cannellini beans, but we just got the store bought kind for a time saver (if you want to cook your own, you need 2 cups). Unfortunately, the homemade croutons didn't turn out that delicious. Unless you've mastered homemade ones, I'd say go for store bought ones. Ours just tasted like cut up pieces of toast & they would've been better with more crunch. Other than the croutons, it was actually pretty good, as weird as it may look!

Ingredients

• 3 slices whole-wheat country bread, crusts removed
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
• Freshly ground pepper to taste
• 4 ounces andouille sausage links
• 2 cloves garlic, thinly sliced
• 1 bunch broccolini (about 12 ounces), trimmed and coarsely chopped
• 1 15 oz. can cannellini beans, drained
  
• 1/2 cup water
  
• 1/8 teaspoon salt, plus a pinch, divided
• 4 large eggs
• Freshly ground pepper to taste

Directions

1. Preheat oven to 400°F.
2. Tear bread into 1/2- to 1-inch irregular pieces. Place on a large baking sheet and toss with 1 tablespoon oil. Season with pepper. Bake until golden brown and crisp, 10 to 12 minutes.
3. Meanwhile, heat 1 teaspoon oil in a large skillet, preferably cast iron, over medium heat. Remove sausage from casing and cook, breaking it up, until browned and cooked through, 3 to 5 minutes. Drain on paper towels. Let the pan cool.
4. 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.
5. Add broccolini and cook, stirring, until wilted and tender but still bright green, 4 to 6 minutes. (Add 1 to 2 tablespoons water if the greens seem dry.)
6. Add beans, 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.
7. Season the eggs with the remaining pinch of salt and pepper. 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.
8. Top the bean mixture and eggs with the croutons and serve immediately.