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Idaho® Potato-Onion Nests with Creamed Spinach and Eggs

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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

1. Preheat oven to 450°F. Oil two 1-cup ramekins or custard cups.
2. 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

1. 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.
2. Divide between nests. Top with poached egg.