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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARE BASKETS:. | 2. Preheat oven to 350º; coat a jumbo muffin pan with nonstick spray. | 3. Roll the 6 muffin halves a bit larger using a rolling pin to flatten. | 4. Place a muffin half in each muffin tin, pressing up the sides to form baskets. | 5. Combine the melted butter and mustard ina small bowl, then brush onto the baskets. | 6. Toast baskets in the oven until slightly browned about 15 minutes. | 7. Sweat onion and garlic in oil in a sauté pan over medium-low heat until softened, about 5 minutes. | 8. Add spinach and cook until just starting to wilt: stir in tomatoes. | 9. Remove from heat; season to taste (don't forget the red pepper flakes). | 10. Place 1 egg into each toasted basket. | 11. Divide cheese and spinach mixture evenly among the 6 baskets. | 12. Return to oven and bake 15 minutes. | 13. Remove from oven and lift baskets from the pan with a knife. | 14. Serve immediately with Goat-Cheese Hollandaise sauce if desired. | 15. GOAT-CHEESE HOLLANDAISE:. | 16. Melt butter in a small saucepan, over low heat; skim off and discard the foam that rises to the top. | 17. Remove butter from heat. | 18. Boil vinegar, water and peppercornns in a small saucepan over high heat until reduced to 3 T liquid; stain and set aside. | 19. Simmer 1 inch of water in a medium saucepan over medium-low heat. | 20. Whisk egg yolks in a medium stainless steel bowl; place bowl over simmering water (don't let bowl touch the water) -- add vinegar,reduction and whisk vigorously until the yolks thicken to the point that the whisk leaves trails in them, about 2 minutes. | 21. Whisk 1 T room-temperature goat cheese into the thickened egg yolk mixture. | 22. Remove bowl from the pan; begin whisking in the warm clarified butter a drop at a time. | 23. As it is incorporated add th butter in a thin stream. | 24. If mixture gets cold, return bowl to the pan of simmering water and continue whisking in butter; after all the butter is incorporated, whisk in the remaining goat cheese and adjust seasoning to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
english muffin	3			-	-	-	-
butter	2	tablespoons	unsalted melted	171.0	7.857	5.343	14.4
yellow mustard	1	teaspoon	prepared	3.0	0.2915	0.187	0.16699999999999998
onion	1/4	cup	diced	16.0	3.736	0.44	0.04
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
baby spinach	3	cups		20.7	3.267	2.574	0.35100000000000003
tomato	1/4	cup	seeded diced	6.705	1.449	0.3278	0.0745
salt				-	-	-	-
black pepper			ground	-	-	-	-
red pepper flake				-	-	-	-
egg	6			429.0	2.16	37.68	28.53
swiss cheese	1	cup	shredded	518.76	1.9008	35.5872	40.9068
goat cheese hollandaise sauce	1	cup		-	-	-	-
butter	1	cup	unsalted	171.0	7.857	5.343	14.4
white vinegar	1/3	cup	distilled	14.28	0.0317	0.0	0.0
water	1/3	cup		0.0	0.0	0.0	0.0
black peppercorn	1/2	teaspoon	crushed	-	-	-	-
egg	3			429.0	2.16	37.68	28.53
goat cheese	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.