Jump to content
The Talon House

Potato-Onion Nest with Creamed Spinach and Eggs


Recommended Posts

Potato-Onion Nest with Creamed Spinach and Eggs


For the Potato-Onion Nest:

1 cup grated baked potato

2 tablespoons grated red onion

1/2 teaspoon salt

vegetable oil

For the Creamed Spinach and Eggs:

2 tablesoons butter

3 tablespoons unbleached white flour

1-1 1/2 cups milk

1/4 cup grated Asiago cheese

1/8 teaspoon dry mustard

freshly ground nutmeg

1 pound fresh spinach, steamed, chopped, and squeezed dry

salt and freshly ground pepper

4 eggs


Preheat oven to 450°F. Oil a stoneware pie dish or gratin dish.

Mix together potato, onion, and salt, and press mixture into the sides and bottom of the pie plate, forming a 1/2-inch thick crust. Brush lightly with oil. Bake for 30 to 40 minutes, until lightly browned and crisp. Set aside.

While the potato crust in baking, melt butter in a heavy saucepan over medium heat. Stir in the flour. When it begins to bubble, reduce heat to low, whisking constantly for about 3 minutes.

Gradually pour in milk, still whisking, and simmer until thickened, about 5 minutes. Add the cheese, and stir until melted. Stir in the mustard, nutmeg, spinach, and salt and pepper to taste. Remove pan from heat.

Preheat the broiler. Poach eggs in a little butter, leaving them slightly underdone. Spoon the eggs into the potato crust, and cover with warm creamed spinach. Place the pie under the broiler for 1 to 2 minutes, until lightly browned. Serve immediately.

Link to comment
Share on other sites


This topic is now archived and is closed to further replies.

  • Create New...