Green Phunque

• For White Sauce:
• 1 qt milk
• 4 teaspoons salt
• 2 teaspoons white pepper
• 1 oz butter
• For Green Phunque:
• 2 lbs Spinach (chopped)
• 1 pt Half & Half
• 1 qt White Sauce (see below)
• 4 cups Onions (chopped)
• 4 cups Mushrooms (chopped)
• 12 eggs
• 2 cups Bacon (cooked & minced)
• 1/2 cup White Cheddar

1. For White Sauce:
2. Cook ingredients together, then add a roux to thicken the sauce.
3. For Green Phunque:
4. Cook 2 lbs of chopped spinach in water for about 15 minutes. After spinach is cooked, drain it, and squeeze it to remove all remaining moisture. Add 1 pint of half and half to spinach, and mash with a potato masher until all the liquid is soaked up by the spinach.
5. Add 1 quart of white sauce to spinach and cream ; mash spinach and white sauce together.
6. Lace a skillet with butter, and saute 4 cups of chopped onions. When onions get soft, add 4 cups of chopped mushrooms, cook for 2 more minutes.
7. Add cooked mushrooms and onions to spinach mixture.
8. In a separate skillet, scramble 12 eggs. Then add 2 cups of pre-cooked bacon (minced) to the scrambled eggs.
9. Add cooked eggs and bacon into spinach mixture, mix and vigorously mash everything together.
10. Put the entire mixture into a baking dish, and cover it with shredded white cheddar cheese. Place in a 450 degree oven for about 2 minutes (until cheese melts and turns golden brown) Serve.

white sauce, milk, salt, white pepper, butter, white sauce, onions, mushrooms, eggs, bacon, white cheddar

Taken from www.epicurious.com/recipes/member/views/green-phunque-1214797 (may not work)