Idaho® Potato-Onion Nests with Creamed Spinach and Eggs

Idaho® Potato-Onion Nests with Creamed Spinach and Eggs

Source:
Jesse Ziff Cool
Flea St Cafe
Meulo Park, CA

Yield: 2 Servings

Ingredients:

Creamed Spinach and Egg Filling

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.
  3. 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.
  2. When bubbling, reduce heat to low and cook 3 minutes.
  3. Whisk in milk; simmer until thickened, about 5 minutes.
  4. Add cheese, mustard, nutmeg, salt and pepper.
  5. Stir in spinach.
  6. Divide between nests. Top with poached egg.