Instructions: Heat butter in skillet over medium-high heat. Saute fish and mushrooms in butter. Add juice of lemon, salt and pepper, Tabasco, garlic and shallot. Saute until fish flakes, for a total cooking time of 4 or 5 minutes, depending on thickness of fish.

When fish is almost cooked, add spinach. Deglaze pan with vermouth. When vermouth is almost evaporated, add eggs. Cook until eggs are set. Serve on toasted garlic bread. Karen Karpen, from The Best of The Ark and More by Nanci Main and Jimella Lucas

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