Recipe - Eggs Sardou

1 tablespoon Allpurpose flour
Three fourths cup 1% lowfat milk
1/3 cup Nonfat sour cream
2 tablespoon Grated Parmesan cheese
One fourth teaspoon Salt
1/8 teaspoon Pepper
10 ounce Frozen chopped spinach, (1
package) thawed, drained
and squeezed dry
2 Eggs
Vegetable cooking spray
2 Canned artichoke bottoms,
thinly cut or sliced up crosswise
2 teaspoon Grated Parmesan cheese

Place flour in a saucepan. Gradually add milk, stirring with a wire whisk
until blended. Add the sour cream, 2 tablespoons cheese, salt, pepper, and
spinach; stir well. Place over medium heat; cook 8 minutes or until
thickened, stirring occasionally. Set aside; keep warm.

Add water to a large skillet, filling twothirds full. Bring to a boil;
reduce heat, and simmer.

Break eggs into each of 2 (6ounce) custard cups coated with cooking spray.
Place custard cups in simmering water in skillet; cover skillet, and cook 6
minutes. Remove custard cups from water; set aside.

Spoon One half cup spinach mixture onto each of 2 individual plates; fan cut or sliced up
artichoke bottoms over spinach mixture. Invert the poached eggs onto
artichoke, and top each egg with One fourth cup spinach mixture. Sprinkle each
with 1 teaspoon Parmesan cheese. Broil 3 minutes. Yield: 2 servings.

Per serving: 281 Calories; 8g Fat (24% calories from fat); 21g Protein; 34g
Carbohydrate; 196mg Cholesterol; 769mg Sodium

Recipe by: Cooking Light, June 1995, page 102

Posted to MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.