Classic Eggs Sardou Recipe

Summary

Difficulty LevelBit DifficultHealth IndexAverage
MethodMain Ingredient

Ingredients

 All purpose flour1 Tablespoon
 1% low fat milk3⁄4 Cup (12 tbs)
 Non fat sour cream1⁄3 Cup (5.33 tbs)
 Grated parmesan cheese2 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Frozen chopped spinach10 Ounce, thawed, drained and squeezed dry (1 Package)
 Eggs2
 Vegetable cooking spray1
 Canned artichoke bottoms2 , thinly sliced crosswise
 Grated parmesan cheese2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 736 Calories from Fat 229

% Daily Value*

Total Fat 26 g39.8%

Saturated Fat 11.5 g57.6%

Trans Fat 0 g

Cholesterol 473.6 mg

Sodium 2481.5 mg103.4%

Total Carbohydrates 77 g25.5%

Dietary Fiber 23.6 g94.5%

Sugars 11.5 g

Protein 53 g105%

Vitamin A 555.5% Vitamin C 167.4%

Calcium 121.7% Iron 79%

*Based on a 2000 Calorie diet

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.
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