| 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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