By Irene Hayton

This sauce can be used on steak, roast beef, or chicken. It’s also good served over poached eggs on toast. If you want to omit the toast, just put some sauce in a bowl and serve the poached eggs on top.

  • ½ tablespoon (7.5 ml) coconut oil
  • ½ tablespoon (7.5 ml) butter
  • 1 shallot, chopped or ½ small onion (see Notes)
  • ½ pound mushrooms, chopped
  • 2 cups (500 ml) fresh spinach
  • 1 cup (250 ml) plain Greek yogurt (see Notes)
  • unprocessed sea salt and pepper, to taste

Melt the coconut oil and butter in a large skillet over medium heat. Add the shallot and mushrooms, cover and cook for about 10 minutes, stirring often. Stir in the spinach, cover and cook, stirring once or twice, for 2 to 3 minutes or until the spinach is wilted. Stir in the yogurt and heat through. Season to taste with sea salt and pepper.


  • Shallots belong to the same family as onions and garlic. They look like small elongated onions and are milder and sweeter tasting than onions with a slight garlic taste.
  • Greek yogurt is thicker and creamier than regular yogurt and is better for cooking since it doesn’t curdle when heated. See this month’s Health Tip for more info about Greek yogurt.