50+ Friends Club Cookbook -- Eggs and Cheese -- Eggs Sardou

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Eggs Sardou

From the Kitchen of: Pepper
Source: Cooking Light, June '95

1	tbsp	All-purpose flour
3/4	C	1% low-fat milk
1/3	C	Nonfat sour cream
2	tbsp	Grated Parmesan cheese
1/4	tsp	Salt
1/8	tsp	Pepper
10	oz	Frozen chopped spinach (1 package) thawed, drained and squeezed dry
2		Eggs
		Vegetable cooking spray
2	canned	Artichoke bottoms thinly sliced crosswise
2	tsp	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 two-thirds full. Bring to a boil; reduce heat, and 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. Remove custard cups from water; set aside.
Spoon 1/2 cup spinach mixture onto each of 2 individual plates; fan sliced artichoke bottoms over spinach mixture. Invert the poached eggs onto artichoke, and top each egg with 1/4 cup spinach mixture. Sprinkle each with 1 teaspoon Parmesan cheese. Broil 3 minutes.
Yield: 2 servings.