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IdahoŽ Potato-Onion Nests with Creamed Spinach and Eggs
Recipe courtesy of Jesse Ziff Cool, Chef, Writer, Flea St Cafe, Meulo Park, CA
Yield: 2 Servings
Ingredients
- Vegetable oil
- 1 cup grated Idaho® baked potato
- 2 Tbsp. grated red onion
- 1/2 tsp. salt
Creamed Spinach and Egg Filling
- 2 Tbsp. butter
- 3 Tbsp. unbleached white flour
- 1 to 11/2 cups milk (whole or 2%)
- 1/4 cup grated Asiogo or Cheddar cheese
- 1/8 tsp. dry mustard
- Generous pinch of freshly ground nutmeg
- Salt and freshly ground pepper, to taste
- 1 lb. fresh spinach, steamed, chopped and squeezed dry
- 2 eggs, poached
Directions
- Preheat oven to 450°F. Oil two 1-cup ramekins or custard cups.
- Mix the potato, onion and salt together: divide between the ramekins. Press into the sides and bottoms, forming a lining 1/2-inch thick. Brush Lightly with oil. Bake for 30 to 40 minutes, until tightly browned and crisp. Let cool.
Creamed Spinach and Egg Filling
- In saucepan, melt butter over medium heat. Stir in flour. When bubbling, reduce heat to low and cook 3 minutes. Whisk in milk; simmer until thickened, about 5 minutes. Add cheese, mustard, nutmeg, salt and pepper. Stir in spinach.
- Divide between nests. Top with poached egg.
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