Makes 2 servings
vegetable oil
1 cup grated Idaho® baked potato
2 tablespoons grated red onion
1/2 teaspoon salt
Creamed Spinach and Egg Filling:
2 tablespoons butter
3 tablespoons unbleached white flour
1 to 1 1/2 cups milk (whole or 2 percent)
1/4 cup grated asiago or cheddar cheese
1/8 teaspoon dry mustard
generous pinch of freshly ground nutmeg
salt and freshly ground pepper, to taste
1 pound fresh spinach, steamed, chopped and squeezed dry
2 eggs, poached
Preheat oven to 450 degrees 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.
Recipe by: Chef Jesse Zif I Cool