Tasty Eggs Florentine
|Nonstick cooking spray||1|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Sliced green onion||1⁄3 Cup (5.33 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Dried tarragon||1⁄8 Teaspoon, crushed|
|Dry white wine||2 Tablespoon|
|Frozen chopped spinach||4 1⁄2 Ounce, thawed and well drained (1/2 Of A 9 Ounce Package)|
|English muffins||2 , split and toasted|
For sauce, spray a cold medium saucepan with nonstick coating.
Preheat saucepan over medium heat.
Add mushrooms, green onions, and shredded carrot; cook and stir till tender.
Stir together milk, cornstarch, bouillon granules, and tarragon.
Stir into vegetable mixture in saucepan.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in wine.
Remove 3/4 cup of the sauce; keep warm.
Add spinach to the remaining sauce in the pan.
Cook and stir till bubbly.
Spoon one-fourth of the spinach mixture onto each English muffin half.
Keep warm in a 300° oven.
Meanwhile, in another medium saucepan add water to half-fill the pan.
Bring to boiling; reduce heat to simmering.
Break one egg into a measuring cup.
Carefully slide egg into simmering water.
Repeat with remaining eggs.
Simmer, uncovered, for 3 to 5 minutes or to desired doneness.
Remove eggs with slotted spoon.
Place an egg on each muffin half.
Top each egg with 3 tablespoons of the reserved sauce.
If desired, garnish each serving with a carrot curl and parsley sprig.