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SKILLET EGGS FLORENTINE
Source Canada Eggs. Reproduced with permission. Be sure to visit this site for many great recipes.
|2 tbsp||Butter or margarine||30 mL|
|1 cup||Sliced fresh mushrooms||250 mL|
|1 cup||Chopped onion||250 mL|
|2||Cloves garlic, finely chopped||2|
|2 tbsp||Flour||30 mL|
|2 cups||Milk||500 mL|
|1 tbsp||Dijon mustard||15 mL|
|Salt & Pepper to taste|
|1 (10 oz.) pkg||Fresh spinach leaves, cooked,
chopped and well-drained
|1 (284 g) pkg|
In a large, non-stick skillet, melt butter; sauté 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.
Makes 4 servings.
Suggestion for Complete Meal