Eggs In Potato Cheese Nests
|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)|
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 375Â° 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.