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1
PREPARE BASKETS:.
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Preheat oven to 350u00b0; coat a jumbo muffin pan with nonstick spray.
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3
Roll the 6 muffin halves a bit larger using a rolling pin to flatten.
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4
Place a muffin half in each muffin tin, pressing up the sides to form baskets.
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5
Combine the melted butter and mustard ina small bowl, then brush onto the baskets.
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6
Toast baskets in the oven until slightly browned about 15 minutes.
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7
Sweat onion and garlic in oil in a saute pan over medium-low heat until softened, about 5 minutes.
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8
Add spinach and cook until just starting to wilt: stir in tomatoes.
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9
Remove from heat; season to taste (don't forget the red pepper flakes).
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Place 1 egg into each toasted basket.
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Divide cheese and spinach mixture evenly among the 6 baskets.
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Return to oven and bake 15 minutes.
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Remove from oven and lift baskets from the pan with a knife.
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14
Serve immediately with Goat-Cheese Hollandaise sauce if desired.
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15
GOAT-CHEESE HOLLANDAISE:.
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Melt butter in a small saucepan, over low heat; skim off and discard the foam that rises to the top.
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17
Remove butter from heat.
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18
Boil vinegar, water and peppercornns in a small saucepan over high heat until reduced to 3 T liquid; stain and set aside.
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19
Simmer 1 inch of water in a medium saucepan over medium-low heat.
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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.
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Whisk 1 T room-temperature goat cheese into the thickened egg yolk mixture.
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Remove bowl from the pan; begin whisking in the warm clarified butter a drop at a time.
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As it is incorporated add th butter in a thin stream.
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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.
