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. ---------------------------------------------------------------------------
Nutrition
Ingredients
