Skillet Eggs Florentine

• 2 tablespoons butter
• 4 ounces sliced fresh mushrooms
• 1 cup chopped onion
• 2 garlic cloves, finely chopped
• 2 tablespoons flour
• 2 cups skim milk
• 1 tablespoon Dijon mustard
• salt & pepper
• 10 ounces fresh spinach leaves, cooked, chopped and well-drained
• 8 eggs
• 1/3 cup shaved parmesan cheese

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. 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.

butter, mushrooms, onion, garlic, flour, milk, mustard, salt, fresh spinach leaves, eggs, parmesan cheese

Taken from www.food.com/recipe/skillet-eggs-florentine-320254 (may not work)