Spinach Egg Cups

Spinach Egg Cups

Ingredients:
6 large eggs
½ cup milk
½ cup ricotta cheese
2 teaspoons all-purpose flour
¾ teaspoon kosher salt
⅛ teaspoon freshly-ground black pepper
½ teaspoon dried thyme
⅛ teaspoon freshly grated nutmeg

Directions:
1½ cups baby spinach leaves
1 cup grated Gruyère cheese
Preheat the oven to 375°F. Grease a 12-cup muffin pan with cooking spray. Set aside.
Place the shallot in the blender jar and pulse on medium a few times.
Add the eggs, milk, ricotta cheese, flour, salt, pepper, thyme, and nutmeg. Blend on
medium for 5 seconds (do not overblend or the mixture will become too aerated).
Add the spinach to the blender and pulse two or three times, again being careful not
overblend—or the mixture will turn green!
Stir in the grated cheese using a spoon or spatula.
Fill each muffin cup with ¼ cup egg mixture. Bake for 25 minutes or until slightly golden.
Allow them to cool slightly before removing from the pan. Slide a sharp knife gently
around the edges so you can slide them out easily.
Poached Eggs with Fried Tomatoes and Creamy Tarragon
Sauce
serves 4–6
The eggs and tomatoes here are really only a vehicle for the oh-so-good Creamy Tarragon
Sauce. You could serve this sauce on a mud pie and it would probably make it edible. I like
to add a side of arugula to this dish for a gluten-free vegetarian meal, but you could also
add Canadian bacon and an English muffin to make it more like traditional eggs Benedict.
Creamy Tarragon Sauce (following)
1 large tomato, cut into ¾-inch-thick slices
Kosher salt and freshly ground pepper to taste