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 - fresh spinach leaves, cooked, chopped and well drained
• 8 - eggs

How to Make Skillet Eggs Florentine

• In a large, non-stick skillet, melt butter saute mushrooms, onion and garlic over medium heat until golden.
• Stir in flour and cook for 1 minute.
• Gradually stir in milk and cook until mixture comes to a boil and thickens, stirring constantly.
• Stir in mustard and season with salt and pepper.
• 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.