Potato-Onion Nests With Spinach and Eggs |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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A fancy way to start off breakfast. Ingredients:
vegetable oil |
1 cup grated baked potato |
2 tablespoons grated red onions |
1/2 teaspoon salt |
2 tablespoons butter |
3 tablespoons unbleached white flour |
1 -1 1/2 cup milk |
1/4 cup grated asiago cheese or 1/4 cup cheddar cheese |
1/8 teaspoon dry mustard |
1 pinch of freshly ground nutmeg |
salt & freshly ground black pepper, to taste |
1 lb fresh spinach, steamed, chopped and squeezed dry |
2 eggs, poached |
Directions:
1. Preheat oven to 450 degrees F.
2. Oil two 1-cup ramekins or custard cups.
3. Mix the potato, onion and salt together: divide between the ramekins and press into the sides and bottoms, forming a lining 1/2-inch thick.
4. Brush lightly with oil. Bake for 30 to 40 minutes, until tightly browned and crisp. Let cool.
5. Creamed Spinach and Egg Filling:.
6. In saucepan, melt butter over medium heat. Stir in flour.
7. When bubbling, reduce heat to low and cook 3 minutes. Whisk in milk; simmer until thickened, about 5 minutes.
8. Add cheese, mustard, nutmeg, salt and pepper. Stir in spinach. Divide between nests.
9. Top with poached egg.
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