Eggs on Toast with Creamy Spinach Sauce

My daughter has inherited my low iron.
Of all the "gifts" I could give her, this one is the suckiest.

She is on a pretty heafty dose of iron every day. In order to not feel, well, horrible all day from the supplements, she must have breakfast every morning.
As a non breakfast type of family, this was a hard routine to get used to. After a couple days of forgetting, she has been eating every AM since.

On the weekends I try to make at least one hot breakfast so make up for all the toast and cereal she has 5 days a week.

When I spotted this recipe on Our Best Bites, it sounded like a winner. Not only are we a spinach loving family, spinach is also very high in iron.
Double bonus!

It was creamy and delicious. I made ours with fried eggs for this particular day. We had some of the spinach mixture left over and I scrambled an egg and mixed it in for another day's breakfast YUM!

Ingredients:

½ Tsp olive oil

1 Cup sliced mushrooms

2 Cups loosely packed spinach

1 oz cream cheese

2-4 Tbsp milk

⅛ Tsp garlic powder

⅛ Tsp onion powder

⅛ Tsp dried oregano

⅛ Tsp salt

2-3 Grinds of black pepper

Toast

Eggs

Directions:

1. Heat a medium skillet to medium high heat

2. Add olive oil and mushrooms. Cook until golden brown.

3. Place cream cheese in a small, microwave safe bowl

4. Warm cream cheese in 20 second intervals until melted

5. Add garlic, onion, oregano, salt, and pepper

6. Add milk a little at a time and whisk until smooth

7. Add spinach to pan with mushrooms until wilted

8. Add cream cheese mixture and stir until heated through

9. Remove spinach mixture, put in a bowl

10. Wipe pan clean and cook eggs as you prefer

11. Spoon spinach mixture over toast, top with egg

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