Classic Eggs Sardou Recipe
Ingredients
| All purpose flour | 1 Tablespoon | |
| Milk fat | 3/4 Cup (16 tbs) | |
| 1/3 Cup nonfat sour cream | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Frozen chopped spinach package | 1 , squeezed | |
| Eggs | 2 | |
| Vegetable cooking spray | ||
| 2 Canned artichoke bottoms, thinly sliced crosswise | ||
| Parmesan cheese | 2 Teaspoon, grated | |
Directions
Place flour in a saucepan.
Gradually add milk, stirring with a wire whisk until blended.
Add sour cream, 2 tablespoons Parmesan cheese, salt, pepper, and spinach; stir well.
Place over medium heat; cook 8 minutes or until thickened, stirring occasionally.
Set aside, and 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 poached eggs onto artichokes, and top each egg with 1/4 cup spinach mixture.
Sprinkle each with 1 teaspoon Parmesan cheese.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes or until thoroughly heated.
Gradually add milk, stirring with a wire whisk until blended.
Add sour cream, 2 tablespoons Parmesan cheese, salt, pepper, and spinach; stir well.
Place over medium heat; cook 8 minutes or until thickened, stirring occasionally.
Set aside, and 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 poached eggs onto artichokes, and top each egg with 1/4 cup spinach mixture.
Sprinkle each with 1 teaspoon Parmesan cheese.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes or until thoroughly heated.
Chef
