Smothered Eggs - 2 servings

Kirkland Organic Low Fat Milk, 1.5 serving
Butter, salted, 1 tbsp
Garlic, 3 cloves, minced
*Flour, Whole Wheat Pastry, 2 tbsp.
*Shrimp Kirkland 11 shrimp per serving, 2 servings
*Cheese Pecorino Romano Kirkland, 3 tbsp
Asparagus, fresh, 10 spear, small (5" long or less)
Mushrooms, fresh, 1.25 cup, pieces or slices
*Garlic Salt, .5 tsp
Egg, fresh, 2 large
Egg white, 4 serving
Sun Dried Tomatoes, Bella Sun Luci Julienne cut, 2 serving
10 giant leaves basil, cut up
salt, pepper to taste

Be prepared to do several things at once. Saute garlic and sun dried tomatoes in 1 tbsp melted butter over low heat for 4 minutes or so. Add flour, mix well. Slowly add 1.5 cups of milk and some garlic salt. Keep stirring until you have a thick sauce. Add grated cheese and shrimp. Stir until cheese is melted. Add basil and a dash of salt to well beaten eggs and whites. Steam asparagus, saute mushrooms (use cooking spray...no oil). Pour egg mixture into separate saute pans. Cook until lightly done on one side. Flip. Add asparagus and mushrooms to center and roll eggs up, scoop onto plate and smother in sauce. This is a very rich dish.

Number of Servings: 2

Recipe submitted by SparkPeople user LIVING4TODAY.