Directions

1. Melt 1 tablespoon of the butter in large skillet on medium-high heat. Add mushrooms and Seasoning; cook and stir until mushrooms are tender. Remove from heat. Add spinach; toss until wilted. Remove mixture from pan; keep warm. Drain any liquid from pan.
2. Melt remaining butter in same skillet on medium heat. Break eggs into pan, one at a time, keeping each separate. Cook in batches, if necessary. Cook about 3 minutes or until whites are mostly solid. Remove pan from heat. Cover and let stand 3 minutes or until whites are set and yolks are still runny. Season with salt and additional Seasoning, if desired.
3. For each taco, place 2 tortillas on plate. Top with spinach mixture, cheese and an egg.