2 Tbs. butter or margarine
1 cup sliced fresh mushrooms
1 cup chopped onion
2 tsp. Big Dave's Garlic Blaster
2 Tbs. flour
2 cups milk
1 Tbs. Ass Kickin' Mustard
salt & pepper to taste
1 package (10 oz/284 g) fresh spinach leaves,
cooked, drained and chopped
8 eggs
Melt butter in a large, non-stick skillet. Saute mushrooms, and onion and add Garlic Blaster when nearly done.
Stir in flour and cook for 1 minute.
Gradually stir in milk and cook, stirring constantly, until mixture comes to a boil and thickens.
Stir in Ass Kickin' Mustard and season with salt and pepper.
Add spinach and, with the back of a spoon, make 8 indentations in spinach mixture.
Break one egg into each indentation and cover and let cook for 6-8 minutes on medium-low, or until egg whites are set.
Serve with tomato wedges and a whole wheat crusty roll.
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