2 tbsp (30 mL) butter or margarine
1 cup (250 mL) sliced fresh mushrooms
1 cup (250 mL) chopped onion
2 cloves garlic, finely chopped
2 tbsp (30 mL) flour
2 cups (500 mL) milk
1 tbsp (15 mL) Dijon mustard
Salt and pepper, to taste
1 pkg (10 oz/284 g) fresh spinach leaves, cooked, chopped and well-drained
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.
Preparation: 8 minutes
Cooking: 15 minutes
Carbohydrate: 19 g
Protein: 20 g
Fat: 17 g