Source Canada Eggs. Reproduced with permission. Be sure to visit this site for many great recipes.

2 tbsp Butter or margarine 30 mL
1 cup Sliced fresh mushrooms 250 mL
1 cup Chopped onion 250 mL
2 Cloves garlic, finely chopped 2
2 tbsp Flour 30 mL
2 cups Milk 500 mL
1 tbsp Dijon mustard 15 mL
Salt & Pepper to taste
1 (10 oz.) pkg Fresh spinach leaves, cooked,
chopped and well-drained
1 (284 g) pkg
8 Eggs

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.

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.

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