Recipe: Potato Onion Nests with Creamed Spinach and Eggs (serves 2)

POTATO ONION NESTS WITH CREAMED SPINACH AND EGGS

"This dish is for a cold, rainy morning when you want to indulge, when you want to fill someone's belly with something rich, something warming, something that took a little extra time to prepare. It's for one of those delectable mornings when the chores don't get done but the glow of the good life is evident on your face the whole day through. You can substitute a 16 ounce package of frozen spinach, thawed and squeezed dry, for the fresh."

FOR THE POTATO ONION NESTS:
Vegetable oil
1 cup grated baked potato
2 tablespoons grated red onion
1/2 teaspoon salt
FOR THE CREAMED SPINACH:
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
1/4 teaspoon dry mustard
Generous pinch of freshly ground nutmeg
Salt and freshly ground pepper 1 pound fresh spinach, steamed, chopped, and squeezed dry
TO FINISH THE DISH:
4 eggs

Preheat the oven or toaster oven to 450 degrees F. Oil two 1 cup ramekins or custard cups.

TO MAKE THE POTATO ONION NESTS:
Mix the potato, onion, and salt together, and divide it between the ramekins. Press it into the sides and bottoms, forming cups about 1/2 inch thick. Brush lightly with oil. Bake for 30 to 40 minutes, until lightly browned and crisp. Set aside on a cooling rack.

TO MAKE THE CREAMED SPINACH:
While the potato cups are baking, melt the butter in a heavy saucepan over medium heat. Stir in the flour; when it begins to bubble, reduce the heat to low and cook, whisking constantly, for about 3 minutes. Gradually pour in the milk, still whisking, and simmer until thickened, about 5 minutes. Add the cheese, and stir until melted. Stir in the mustard, nutmeg, salt and pepper to taste, and the spinach. Remove the pan from the heat.

Preheat the broiler.

TO FINISH THE DISH:
Poach or lightly scramble the eggs in a little butter, leaving them slightly underdone. Divide the eggs between the potato nests, and cover with warm creamed spinach. Put the ramekins under the broiler for a minute or two, until lightly browned. Serve immediately.

DO AHEAD:
Assemble the potato nests, make the creamed spinach, and refrigerate separately, covered. In the morning (30 to 40 minutes): Bake the nests, reheat the creamed spinach, cook the eggs, and finish the dish as directed.

Makes 2 servings
Source: Breakfast in Bed by Jesse Ziff Cool