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Eggs Sardou

Veggie.Lover's picture
  Vegetable cooking spray 1
  Chopped green onions 1⁄4 Cup (4 tbs)
  Frozen artichoke hearts 9 Ounce, thawed (1 Package)
  Packed torn spinach leaves 4 Cup (64 tbs)
  Hard-cooked eggs 2 , peeled and sliced
  All purpose flour 1 1⁄2 Tablespoon
  Skim milk 1 Cup (16 tbs)
  Grated parmesan cheese 2 Tablespoon, divided
  Dried thyme 1⁄8 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Lemon juice 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Paprika 1⁄8 Teaspoon
  Non-fat sour cream 1⁄4 Cup (4 tbs)

Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
Add green onions and artichokes; saute 5 minutes.
Remove from heat; stir in spinach.
Divide spinach mixture evenly between 2 individual baking dishes coated with cooking spray.
Arrange egg over spinach mixture; set aside.
Place flour in a small saucepan; gradually add milk, stirring with a wire whisk until blended.
Place over medium heat, and cook 5 minutes or until thickened, stirring constantly.
Remove from heat; stir in 1 tablespoon cheese, thyme, pepper, and lemon juice.
Pour 1/2 cup sauce over each serving.
Combine remaining 1 tablespoon cheese and paprika; sprinkle over each serving.
Place dishes on a baking sheet.
Cover with aluminum foil, and bake at 350° for 20 minutes.

Recipe Summary

Lacto Ovo Vegetarian

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Eggs Sardou Recipe