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Eggs Sardou

Magical.Palate's picture
Eggs Sardou is quite a royale treat. The flavors of eggs, cheese, spinach and artichoke combine to make this Eggs Sardou taste richer. Check out the recipe of Eggs Sardou.
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Frozen chopped spinach 10 Ounce, thawed, drained, and squeezed dry (One 10 Ounce Package)
  Eggs 2 Large
  Cooking spray 1 1⁄2 Tablespoon
  Artichoke bottoms 2 Can (20 oz), thinly sliced crosswise
  Grated parmesan cheese 2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
2

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