1 (10 ounce) package frozen chopped spinach
1/4 cup minced medium onion
2 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon butter
1 tablespoon Worcestershire sauce
3 tablespoons olive oil
2 tablespoons white wine
1 tablespoon honey
Slice spinach and diced onion in half horizontally; add to slow cooker. Place onion/garlic mixture in the bottom of the slow cooker.
Add garlic mixture and Worcestershire sauce to slow cooker. Heat oil in skillet or saucepan over medium heat. Add water, spinach mixture, lemon juice, parsley, basil, salt and butter. Cook over medium-high heat, stirring, until dish is level with bottom.
Place onion/garlic mixture over spinach/garlic mixture and stir together. Season with wine, using a fork or spoon to scrape sauce from bottom of pan. Drizzle over spinach mixture.
Cover bottom of pan with aluminum foil and sprinkle with crumbled cheese. Place under refrigerator. Let stand 15 minutes.
Stir eggs into spinach/garlic mixture until egg is set. Stir in butter, Worcestershire sauce, white wine, honey and lemon juice mixture. Simmer over medium heat, stirring occasionally, until liquid is reduced, about 10 minutes.
Cover pan tightly with aluminum foil. Refrigerate for 1/2 hour. Remove foil and serve hot.
Cosmic Trip concluded w/perfect recipe & chilling time 😍
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