|All purpose flour||1 Tablespoon|
|Low fat milk||1 1⁄3 Cup (21.33 tbs)|
|Fat free sour cream||1 1⁄3 Cup (21.33 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Frozen chopped spinach||10 Ounce, thawed, drained, and squeezed dry (One 10 Ounce Package)|
|Cooking spray||1 1⁄2 Tablespoon|
|Artichoke bottoms||2 Can (20 oz), thinly sliced crosswise|
|Grated parmesan cheese||2 Teaspoon|
Place flour in a small saucepan.
Gradually add milk, stirring with a whisk until blended.
Add sour cream, 2 tablespoons cheese, salt, pepper, and spinach; stir well.
Place over medium heat; cook 8 minutes or until mixture is thick, stirring occasionally (do not boil).
Remove from heat, and keep warm.
Add water to a large skillet, filling two-thirds full; bring to a 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 or until eggs are done.
Remove custard cups from water; set aside.
Spoon 1/2 cup spinach mixture into each of 2 individual gratin dishes; fan artichoke bottoms over spinach mixture.
Invert poached eggs onto artichoke; top each egg with 1/4 cup spinach mixture.
Sprinkle each dish with 1 teaspoon Parmesan cheese.
Place gratin dishes on a baking sheet; broil 3 minutes.