Skillet Eggs Florentine

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: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 4  ounces  sliced fresh mushrooms
• 1  cup  chopped onion
• 2  garlic cloves, finely chopped
• 2  tablespoons flour
• 2  cups skim milk
• 1  tablespoon Dijon mustard
•  salt & pepper
• 10  ounces fresh spinach leaves, cooked, chopped and well-drained
• 8  eggs
• 1⁄3 cup  shaved parmesan cheese

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.