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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Simple and fresh, I think this makes for a nice late breakfast or weekend brunch. I would serve this with English muffins and fresh fruit. Adapted from a recipe from the Canada Egg Marketing Agency. Ingredients:
2 tablespoons butter |
4 ounces sliced fresh mushrooms |
1 cup chopped onion |
2 garlic cloves, finely chopped |
2 tablespoons flour |
2 cups skim milk |
1 tablespoon dijon mustard |
salt & pepper |
10 ounces fresh spinach leaves, cooked, chopped and well-drained |
8 eggs |
1/3 cup shaved parmesan cheese |
Directions:
1. In a large, non-stick skillet, melt butter; sauté mushrooms, onion and garlic over medium heat until golden.
2. Stir in flour and cook for 1 minute.
3. Gradually stir in milk and cook until mixture comes to a boil and thickens, stirring constantly.
4. Stir in mustard and season with salt and pepper.
5. Add spinach. With back of a spoon, make 8 indentations in spinach mixture. Break one egg into each well. Cover and cook on medium-low for 6 to 8 minutes or until egg whites are set.
6. Sprinkle with Parmesan cheese while hot, then serve.
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