Ingredients:

• 30 ml (2 tbsp) – Butter or margarine
• 250 ml (1 cup) – sliced fresh Mushrooms
• 250 ml (1 cup) – chopped Onion
• 2 – Cloves garlic, finely chopped
• 30 ml (2 tbsp) – flour
• 500 ml (2 cups) – Milk
• 15 ml (1 tbsp) – Dijon mustard
• To taste salt and pepper
• 1 pkg., 284 g – fresh Spinach leaves, cooked, chopped and well drained
• 8 – eggs

Method:

1. In a large, non-stick skillet, melt butter saute 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.
6. Break one egg into each well.
7. Cover and cook on medium-low for 6 to 8 minutes or until egg whites are set.

Recipe courtesy of Sify Bawarchi