Woodlands Benedict

- 3 cups assorted mushrooms, such as white, cremini and shiitake, sliced
- 3 tablespoons shallots, minced
- 5 tablespoons butter or margarine
- salt and pepper
- 8 ounces fresh spinach, trimmed and cleaned
- 1 jar (8 ounces) Bernaise sauce
- 3 tablespoons fresh tomato, diced
- 8 eggs, poached
- 4 Bays English Muffins, spilt, toasted

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

To serve, spoon some of the spinach and mushroom mixture on each muffin half. Top each with a poached egg. Spoon a little of the Bernaise sauce over each muffin. Serve immediately.

NOTE: To poach eggs: In a deep 10-12-inch skillet heat 2 to 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 to 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.

Serves 4-6