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Eggs Florentine   Servings: 3-4
2 tbs butter
½ small onion, minced
1 clove minced garlic
1 lemon
1 cup spinach
6-8 eggs- free range are the best.
In a skillet, sauté onions and garlic in butter over medium heat. Once onions have started to soften, add spinach and allow it to wilt. Squeeze lemon over spinach. Scramble eggs and pour over mixture. Cook until eggs are done.

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