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Eggs In Potato Cheese Nests

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Ingredients
  Potatoes 3 Medium, cubed
  Stalk celery 1 , finely chopped
  Skim milk 1⁄2 Cup (8 tbs)
  Unbleached flour 1 Tablespoon
  Reduced fat ricotta cheese 1⁄2 Cup (8 tbs)
  Green onion 1 , finely chopped
  Minced fresh parsley 1 Tablespoon
  Fat free egg substitute 1 1⁄2 Cup (24 tbs)
  Shredded part skim muenster cheese 1 Ounce (1/4 Cup)
  Paprika 1⁄2 Teaspoon
Directions

Place the potatoes and celery in a medium saucepan and add enough water to cover.
Bring to a boil, then reduce the heat.
Gently boil about 20 minutes or until the vegetables are very tender.
Drain the vegetables and mash them; set aside.
Meanwhile, in a medium skillet, use a wire whisk to stir together the milk and flour.
Cook and stir over medium heat until the mixture thickens and begins to gently boil.
Cook and stir for 1 minute more.
Transfer the sauce to a blender or food processor.
Add the ricotta cheese and blend or process on low speed until smooth.
Stir the cheese mixture, onions and minced parsley into the potato mixture.
Spray 6 (6- or 8-ounce) custard cups with no-stick spray.
Divide the potato mixture among the cups.
Using a spoon, make a depression large enough to hold 1/4 cup of the egg substitute.
Place the cups on a large cookie sheet, then pour the egg substitute into the depressions.
Sprinkle the tops with the Muenster cheese and paprika.
Bake at 375° for 20 to 25 minutes or until a knife inserted near the center of a cup comes out clean.
If desired, garnish with pars ley sprigs.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Cheese

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