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

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...