|Vegetable cooking spray||1|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Frozen artichoke hearts||9 Ounce, thawed (1 Package)|
|Torn spinach||8 Cup (128 tbs), tightly packed (Use Fresh Ones)|
|Water||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||3 Tablespoon, divided|
|Cornstarch||1 1⁄2 Teaspoon|
|1% milk||2⁄3 Cup (10.67 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Whole wheat bread slice||8 Ounce (8 Slices, 1 Ounce Each)|
Coat a skillet with cooking spray.
Place over medium-high heat until hot.
Add onion and artichokes; saute until tender.
Add spinach and 1/4 cup water; toss mixture lightly.
Cover and cook 5 minutes or until spinach wilts.
Uncover and cook until liquid evaporates.
Add 2 tablespoons cheese; stir well.
Add water to a large saucepan to a depth of 2 inches.
Bring to a boil; reduce heat, and maintain at a simmer.
Break eggs, one at a time, into water.
Simmer 7 to 9 minutes or until internal temperature of eggs reaches 160°.
Remove eggs with a slotted spoon, and keep warm.
Place cornstarch in a saucepan; add milk, stirring with a wire whisk.
Cook mixture over medium heat, stirring constantly, until thickened.
Remove from heat; add lemon juice and next 3 ingredients.
Stir with a wire whisk until smooth.
Remove crusts from bread; cut each bread slice in half diagonally, and toast.
Place 4 bread triangles on each serving plate, and mound one-fourth of spinach mixture in center of toast, making an indentation in each mound of spinach with the back of a spoon.
Place eggs in indentations.
Top with sauce; sprinkle with remaining 1 tablespoon cheese.