Eggs with Creamed Spinach, Tomato, Canadian Bacon
1 T butter
1/4 cup onion, finely chopped
1/2 tsp salt
1/4 tsp pepper
1 T flour
3/4 cup milk
1 tsp lemon juice
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
4 eggs, poached or sunnyside up
2 large slices whole grain bread, toasted
2 large slices tomato
2 slices canadian bacon
opt: chopped fresh parsley
In saucepan, heat butter over medium heat; cook onion, salt, and pepper until softened, about 5 minutes. Add flour; cook, stirring, for 1 minute.
Whisk in milk and lemon juice; bring to boil. Reduce heat and simmer until thickened, about 10 minutes. Stir in spinach; simmer until bubbly, about 2 minutes.
Meanwhile, cook eggs as desired and heat up bacon.
Place toast on serving plate, top with tomato and/or canadian bacon. Spoon spinach mixture over all; top with 2 eggs. Sprinkle with parsley, if desired.
2 servings