Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Assorted mushrooms such as
-white, cremini and
-shiitake, sliced
3 tb Shallots, minced
5 tb Butter or margarine Salt
-and pepper
8 Oz's fresh spinach,
-trimmed and cleaned
1 Jar (8 oz's.) Bernaise
-sauce
3 tb Fresh tomato, diced
8 Poached eggs
4 English muffins, split,
-toasted

Saut mushrooms and shallots in 3 tablespoons of butter in large
non-stick skillet until tender, 2-3 minutes. Season to taste with
salt and pepper. Remove from skillet and keep warm. Heat remaining
butter in same skillet. Saut spinach until limp, tossing gently. Heat
Bernaise sauce in small saucepan over low heat just until warm
(Over-heating will cause mixture to separate). Stir in tomato.

% Spoon some of the spinach and mushroom mixture on each muffin half.
Top each with a poached egg. Spoon Bernaise sauce over each muffin.
Serves 4-6.

NOTE: To poach eggs: In a deep 10- to 12-inch non-stick skillet, heat
2-3 inches of water to boiling. Reduce heat to keep water gently
simmering. Break cold eggs, one at a time into a custard cup or
saucer. Slip gently into water. Cook 3-5 minutes, depending on
desired doneness. Lift out eggs with slotted spoon. Eggs can be kept
warm in a shallow baking dish filled with warm water. From the files
of Al Rice, North Pole Alaska. Feb 1994

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