Idaho® Potato-Onion Nests with Creamed Spinach and Eggs


  • 1 cup grated Idaho® baked potato
  • 2 tablespoons grated red onion
  • 1/2 teaspoon salt
  • Vegetable oil

Creamed Spinach and Egg Filling

  • 2 tablespoons butter
  • 3 tablespoons unbleached white flour
  • 1 to 1 1/2 cups milk (whole or 2%)
  • 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 lb. fresh spinach, steamed, chopped and squeezed dry
  • 2 eggs, poached


  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.
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Yield: 2 Servings

Jesse Ziff Cool
Flea St Cafe
Meulo Park, CA

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