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Light Eggs Sardou

Diet.Chef's picture
You'll simply love this Light Eggs Sardou recipe. A dealdy combination of vegetables and eggs will surely tempt you to prepare this recipe again and again.
  Spinach 1⁄4 Pound
  Canned artichoke bottoms 14 Ounce
  Skim milk 1 Tablespoon
  Salt 1 Dash
  Eggs 6 Small
  Tarragon sauce 2 Tablespoon
  Paprika To Taste

Wash spinach and place in a Dutch oven (do nor add water); cover and cook over high heat 3 to 4 minutes.
Drain spinach well; place between paper rowels, and squeeze until barely moist.
Set aside.
Place artichoke bottoms with liquid in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
Drain well set aside, and keep warm.
Combine spinach, skim milk, and salt in container of an electric blender, process until smooth.
Place 1 heated artichoke bottom on each of 6 individual serving plates.
Place 1 tablespoon spinach mixture in each artichoke bottom.
Place 1 poached egg on top of each bed of spinach.
Cover each serving with 2 tablespoons warm Tarragon Sauce; sprinkle each serving with paprika, and serve immediately.

Recipe Summary

Difficulty Level: 
Side Dish

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