Skillet Eggs Florentine

Please rate this

0 1 2 3 4 5
0 Ratings
Leave a Rating
Your Rating:


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
to taste salt and pepper
to taste salt and pepper
1 pkg., 10 oz (284 g) fresh spinach leaves, cooked, chopped and well drained
8 eggs


In a large, non stick skillet, melt butter; saute 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.

Preparation: 8 minutes

Cooking: 15 minutes.