Mushroom Spinach Eggs Benedict
Makes 2 servings
Cook time :10 min
3 table spoon reduced fat sour cream
2 teaspoon fat free milk
1 teaspoon Dijon mustard
1 teaspoon olive oil
11/2 cups sliced mushrooms
2 tablespoons finely shopped shallots
4 cups baby spinach
2 eggs
1 whole of brown toast ( optional)

1-In a small bowl stir together the sour cream, milk and mustard
2- in a large nonstick skillet, heat oil overmeduim high heat. Add mushrooms and shallots . Cook 4 minutes or until mushrooms are golden brown, stirring frequently. Stir in spinach and nutmeg and cook until spinach just starts to wilt, set aside
3- fill a medium non stick skillet halfway with wate. Bring water to a boil, reduce heat to a simmer. Break 1 egg into a small bowl. Carefully slide egg into simmering water, holding lip of bowl close to water. Repeat with remaining egg .

Simmer uncovered 3to 5 minutes or until whites are set and yolks begin to thicken. Remove eggs from skillet with a slotted spoon .

Nutrition facts

15 G protein
200 calories
18 g carbohydrates
8 g fats
4 g fibers