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.
Provided by PalatablePastime
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Sprinkle with Parmesan cheese while hot, then serve.
Nutrition Facts : Calories 342.9, Fat 19, SaturatedFat 8.5, Cholesterol 448.1, Sodium 481.8, Carbohydrate 19.3, Fiber 2.7, Sugar 3.5, Protein 24.7
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