“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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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