Skillet Eggs Florentine

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
8	Eggs
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. Tip When preparing poached eggs, including this recipe, always use the freshest eggs possible to obtain a compact oval shape. Suggestion for Complete Meal Serve with tomato wedges and a whole wheat crusty roll, followed by a fruit salad.

SKILLET EGGS FLORENTINE