| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | Meatless | 2 | Servings | |
INGREDIENTS
| 1 | tb | All-purpose flour |
| 3/4 | c | 1% low-fat milk |
| 1/3 | c | Nonfat sour cream |
| 2 | tb | Grated Parmesan cheese |
| 1/4 | ts | Salt |
| 1/8 | ts | 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 | ts | Grated Parmesan cheese |
INSTRUCTIONS
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. 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 MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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