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
|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|
Place cups on a rack in a 10-inch pot or deep skillet.
Fill skillet with hot (not boiling) water to 1/2 an inch.
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.
Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean.
Loosen edges with knife; unmold.
If desired, serve with sauce.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf