Spinach Timbales

Makes 5 (½ cup) servings. Says member ruthanna, "One of my family's favorite rediscovered egg recipes is for timbales, which I've made with spinach, broccoli, chard and other vegetables. The method's the same -- just try to get as much moisture out of the vegetables as you can."

Recipe courtesy of iVillage member ruthanna

Spinach Timbales

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    2 (10 oz.) packages frozen chopped spinach 1 tablespoon fresh lemon juice
    4 eggs 1/4 teaspoon dried tarragon or other dried or chopped fresh herbs
    1/2 teaspoon salt Cheese or hollandaise sauce, if desired
    1/4 cup butter, softened


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    • 1

      Place cups on a rack in a 10-inch pot or deep skillet.

    • 2

      Fill skillet with hot (not boiling) water to 1/2 an inch.

    • 3

      Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups.

    • 4

      Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean.

    • 5

      Loosen edges with knife; unmold.

    • 6

      If desired, serve with sauce.

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