Light Eggs Sardou
|Canned artichoke bottoms||14 Ounce|
|Skim milk||1 Tablespoon|
|Tarragon sauce||2 Tablespoon|
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.
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.
Serving size: Complete recipe
Calories 505 Calories from Fat 209
% Daily Value*
Total Fat 23 g35.8%
Saturated Fat 7.2 g35.9%
Trans Fat 0 g
Cholesterol 964.6 mg321.5%
Sodium 1428.3 mg59.5%
Total Carbohydrates 37 g12.2%
Dietary Fiber 18.3 g73.3%
Sugars 3.6 g
Protein 39 g78.1%
Vitamin A 248.4% Vitamin C 90%
Calcium 37.5% Iron 60.2%
*Based on a 2000 Calorie diet