Don’t you just love recipes that make it look like you have slaved for hours but in reality take only minutes to put together? These spinach souffle bites do exactly that. They are so, well Martha like – so pretty on a platter.
Brunch is my favorite meal – what’s better than spending a leisurely morning with friends or family and excellent food? I can’t think of a single thing.
That’s why I am a fan of Mother’s Day brunch. Gone are the days when my kids “surprise” me with breakfast in bed. Burnt toast. Rubbery eggs. A dandelion garnish. A mom’s pay day! But now that my kids are all grown, my mom’s day treat of choice is brunch.
These are the perfect brunch bite – creamy eggs and spinach in the middle with a crispy crunchy hash brown shell. This is two bites of heaven!
A whole dozen of these takes only a few minutes of prep time and will earn you huge oooh’s and aaah’s from mom.
- For potato crust:
- 2 cups grated Russet potato
- 2 tablespoons olive oil
- For the souffle:
- 10 ounces box of frozen chopped spinach, thawed and squeezed dry
- 3 eggs, separated
- ¼ teaspoon cream of tartar
- ¼ cup finely grated Parmesan cheese
- ¼ teaspoon nutmeg
- Preheat oven to 450 degrees.
- Brush a 12-muffin tin with oil.
- Place the russet potato in a thin kitchen towel and squeeze liquid from the potatoes. Press the grated potato shreds into the muffin tins in a thin layer, forming a potato crust. Brush the tops of the potato crust with oil. Baker at top of oven for 12 to 15 minutes, until golden brown.
- Reduce oven heat to 350 degrees.
- Whip the egg whites and cream of tartar until stiff peaks. Mix together in a mixing bowl the spinach, egg yolks, cheese and nutmeg. Fold in the egg whites. Spoon the spinch mixture into the potato nests. Bake for 15 to 18 inutes, until set in centers.
other spinach brunch dishes: