Thursday, Dec 20 2007

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Skillet Eggs Florentine

Source: Alberta Egg Producers Board

Ingredients

30 mL (2 tbsp) butter or margarine
250 mL (1 cup) sliced fresh mushrooms
250 mL (1 cup) chopped onion
2 cloves garlic, finely chopped
30 mL (2 tbsp) flour
500 mL (2 cups) milk
15 mL (1 tbsp) Dijon mustard
To taste salt and pepper
1 pkg., 284 g (10 oz) fresh spinach leaves, cooked, chopped and well drained
8 eggs

Method

1. In a large, nonstick skillet, melt butter
2. Sauté mushrooms, onion and garlic over medium heat until golden.
3. Stir in flour and cook for 1 minute.
4. Gradually stir in milk and cook until mixture comes to a boil and thickens, stirring constantly.
5. Stir in mustard and season with salt and pepper.
6. Add spinach.
7. With back of a spoon, make 8 indentations in spinach mixture.
8. Break one egg into each well.
9. Cover and cook on medium-low for 6 to 8 minutes or until egg whites are set.

Makes: 4 servings.
Preparation: 8 minutes
Cooking: 15 minutes.

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