CHEESY SPINACH-POTATO EGG CASSEROLE
A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
- Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
- Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.
POTATO HASH WITH SPINACH AND EGGS
Classic potato hash and eggs gets a nutritious element thanks to spinach. Don't limit this quick dish to weeknights; it makes a fabulous weekend brunch offering as well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.
- In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.
Nutrition Facts : Calories 343 g, Fat 21 g, Fiber 6 g, Protein 20 g, SaturatedFat 10 g
POTATO-ONION NESTS WITH SPINACH AND EGGS
Make and share this Potato-Onion Nests With Spinach and Eggs recipe from Food.com.
Provided by Topher
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- 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 and 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.
Nutrition Facts : Calories 403, Fat 22.1, SaturatedFat 11.8, Cholesterol 259.1, Sodium 977.4, Carbohydrate 35.7, Fiber 7.1, Sugar 2.4, Protein 19.5
SUNKEN EGGS IN A SPINACH NEST
It's a German tradition to have spinach and eggs for Maundy Thursday. My mom used to make it with frozen spinach, a can of mushroom soup and sliced hard-boiled eggs. This version has some of the same ingredients, but baked eggs, not boiled and added potatoes. Don't skip the nutmeg - it really adds authenticity!!
Provided by Carolyn Haas
Categories Other Main Dishes
Time 40m
Number Of Ingredients 10
Steps:
- 1. Heat oil in skillet or pot large enough to hold all the spinach. Cook onion until softened, add garlic, cook for another minute.
- 2. Leave a little water clinging to the spinach when you wash it! Add spinach and stir to combine with onion and garlic. Cover pot, lower heat and steam spinach until wilted -about 3 minutes. Stir occasionally. Stir in 2/3 of the milk, remove from heat. (If too liquid, keep on heat and stir until somewhat reduced.)
- 3. In an oven-proof dish, spray with Pam or similar, and spread out the sliced potatoes. Season with salt and pepper. Cover with the spinach mixture. Using a spoon, make 4 egg-sized indentations in the spinach. Carefully crack an egg into each indentation. Sprinkle with nutmeg, salt and pepper. Pour the remaining milk over the spinach and add shredded cheese, being careful that the eggs are not covered.
- 4. Bake at 350ºF for 20-30 minutes, depending on how set you like your eggs. (NOTE: I baked mine for about 25 minutes and the eggs were completely cooked. If you like runny yolks, cook for less time.)
BAKED EGGS WITH ONIONS AND CHEESE
Eggs can be baked on a bed of almost anything -- cooked spinach and sliced tomatoes come to mind immediately -- but the trick in every case is to avoid overcooking. The consistency of baked eggs should be like that of fried eggs, with a barely cooked white and a soft, runny yolk.
Provided by Mark Bittman
Categories breakfast, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Put butter or oil in large, ovenproof skillet, and set over medium-high heat. Add onions and a liberal sprinkling of salt and pepper, cover skillet and turn heat to medium. Cook, stirring occasionally, until onions are very soft and tender but not browned, for about 15 minutes.
- Combine bread crumbs and cheeses, and sprinkle half of this mixture over onions. Use back of spoon to make 8 little nests in the mixture, and crack 1 egg into each. Season with salt and pepper, and distribute remaining bread crumbs and cheese mixture over top.
- Bake for 5 minutes, or until eggs are barely set. Turn on broiler, and run skillet under it to brown top for a minute or so, being careful not to overcook the eggs. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 14 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 533 milligrams, Sugar 5 grams, TransFat 0 grams
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