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Topic: Creamy Spinach & Potato Baked Eggs (for two) - Vegetarian  (Read 1127 times)
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Mistress Jennie
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« on: October 11, 2017 07:47:21 AM »

I've been getting Blue Apron boxes for a while, and I like that I'm able to mix vegetarian and carnivore recipes now.  But sometimes a tasty sounding recipe comes up for the 4 person plan, that I can't order because my husband and I are on the 2 person plan.  The other problem for me is that a lot of the vegetarian recipes contain tons of dairy that I'm not able to eat because I'm lactose intolerant.  So when a recipe for creamy spinach and potato baked eggs came up, I stared at it longingly, and decided I needed to find a way to alter and adapt the recipe for myself.  I started by replacing the softer (full of lactose) cheeses with hard aged cheeses (that are naturally lactose-free!), and the milk with a dairy-free alternative.  Then since I have a big strapping Midwestern husband, I upped the egg content to 2 per person, and served it with a loaf of crusty bread.  DH, who gladly eats whatever I put in front of him, but doesn't always *love* all my vegetarian creations, actually demolished his portion, sopping up every bit of creamy goodness with his bread, and then finished mine when I was too stuffed to eat anymore!  When I make it again, I might use a few less tiny potatoes, and just one egg for me.  It was warm and creamy and delicious, and perfect for a fall evening.  The texture of the spinach, onions, and sauce over the bread reminded me a lot of spinach and artichoke dip, something else I'm not able to eat anymore due to the presence of evil lactose in it. 


Creamy Spinach & Potato Baked Eggs

2-4 eggs (1-2 per person, depending on how hungry you are!)
1/3 cup shredded white cheddar
3 oz. milk of choice (I used cashew, but you can use soy, almond or dairy too)
1 tsp minced garlic
8 oz fresh spinach
1 sweet yellow onion, halved, then sliced thin
1/2 lb gold peewee or fingerling potatoes, sliced into 1/4" rounds
1.5 Tablespoons flour
1/4 cup parmesan cheese
fresh thyme and chives (optional)
olive oil
salt & pepper

Preheat the oven to 450.

In a high sided pan or short stock pot, saut the spinach with a little olive oil, over medium heat, until wilted.  Transfer the cooked spinach to a mesh strainer and press out as much liquid as possible with the back of a wooden spoon.  Transfer to a cutting board and allow to cool slightly.

Rinse the pan, then add 1 Tablespoon of olive oil. Add the potatoes, and season with salt and pepper.  Cook them 5 to 6 minutes, until lightly browned.  Add the sliced onion, and cook 3-4 more minutes, until the onion is softened.  Add the minced garlic, and fresh thyme. 

Sprinkle on the flour, and 1/2-1 Tablespoon of olive oil.  Cook stirring frequently, for a few minutes, until the flour is lightly browned.

Add the milk and 1/2 cup water.  Cook 2 or 3 minutes, scraping up any browned bits from the bottom of the pan, until the liquid is slightly thickened.  Add in the shredded cheddar, and the chopped spinach, stirring until everything is well combined.  Season with salt and pepper to taste. 

Pour the filling into a baking dish.  (A pie plate or 8"-9" square baking pan will do fine.)  Use a spoon, or 1/3 cup measuring cup to create wells for the eggs to bake in.  Carefully crack the eggs, and pour them into the wells.  Season the eggs lightly with salt and pepper, then sprinkle the parmesan on top, sticking mainly to the filling, with just a little on the whites of the eggs.  Bake 13-15 minutes, until the whites are set and the yolks are cooked to your desired degree of doneness.

Serve with slices of crusty bread. 
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lindyv321
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« Reply #1 on: October 13, 2017 11:42:01 AM »

I love how you adapted it for yourself! And that your hubby liked it! Isnt it great to find new recipes that everyone loves??
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Mistress Jennie
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« Reply #2 on: October 13, 2017 02:17:56 PM »

Isnt it great to find new recipes that everyone loves??

Not to mention cheap and easy!  Wink
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« Reply #3 on: February 05, 2018 03:58:09 PM »

This is kind of an old post but what are fingerling/peewee potatoes? Do you think it would taste as good with just regular potatoes?

I have been eyeing blue apron for about a month but haven't been able to justify the cost.
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Mistress Jennie
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« Reply #4 on: February 05, 2018 05:44:58 PM »

This is kind of an old post but what are fingerling/peewee potatoes? Do you think it would taste as good with just regular potatoes?

I have been eyeing blue apron for about a month but haven't been able to justify the cost.

Fingerling are tiny potatoes.  You can find tiny taters at any grocery store.  Smiley
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pmrecker
« Reply #5 on: March 09, 2018 08:03:58 AM »

These sound really good!
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