Classic Eggs Sardou
|All purpose flour||1 Tablespoon|
|1% low fat milk||3⁄4 Cup (12 tbs)|
|Non fat sour cream||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Frozen chopped spinach||10 Ounce, thawed, drained and squeezed dry (1 Package)|
|Vegetable cooking spray||1|
|Canned artichoke bottoms||2 , thinly sliced crosswise|
|Grated parmesan cheese||2 Teaspoon|
Place flour in a saucepan.
Gradually add milk, stirring with a wire whisk until blended.
Add sour cream, 2 tablespoons Parmesan cheese, salt, pepper, and spinach; stir well.
Place over medium heat; cook 8 minutes or until thickened, stirring occasionally.
Set aside, and keep warm.
Add water to a large skillet, filling two-thirds full.
Bring to a boil; reduce heat, and simmer.
Break eggs into each of 2 (6-ounce) custard cups coated with cooking spray.
Place custard cups in simmering water in skillet; cover skillet, and cook 6 minutes.
Remove custard cups from water; set aside.
Spoon 1/2 cup spinach mixture onto each of 2 individual plates; fan sliced artichoke bottoms over spinach mixture.
Invert poached eggs onto artichokes, and top each egg with 1/4 cup spinach mixture.
Sprinkle each with 1 teaspoon Parmesan cheese.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes or until thoroughly heated.