Eggs Sardou Recipe
Ingredients
| Vegetable cooking spray | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Frozen artichoke hearts package | 1 , thawed | |
| 8 cups tightly packed torn fresh spinach | ||
| Water | 1/4 Cup (16 tbs) | |
| Parmesan cheese | 3 Tablespoon, grated | |
| Eggs | 4 standard | |
| Cornstarch | 1 1/2 Teaspoon | |
| Milk fat | 2/3 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Dijon Mustard | 2 Teaspoon | |
| Margarine | 2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Whole wheat bread slice | 8 | |
Directions
Coat a skillet with cooking spray.
Place over medium-high heat until hot.
Add onion and artichokes; saute until tender.
Add spinach and 1/4 cup water; toss mixture lightly.
Cover and cook 5 minutes or until spinach wilts.
Uncover and cook until liquid evaporates.
Add 2 tablespoons cheese; stir well.
Add water to a large saucepan to a depth of 2 inches.
Bring to a boil; reduce heat, and maintain at a simmer.
Break eggs, one at a time, into water.
Simmer 7 to 9 minutes or until internal temperature of eggs reaches 160°.
Remove eggs with a slotted spoon, and keep warm.
Place cornstarch in a saucepan; add milk, stirring with a wire whisk.
Cook mixture over medium heat, stirring constantly, until thickened.
Remove from heat; add lemon juice and next 3 ingredients.
Stir with a wire whisk until smooth.
Remove crusts from bread; cut each bread slice in half diagonally, and toast.
Place 4 bread triangles on each serving plate, and mound one-fourth of spinach mixture in center of toast, making an indentation in each mound of spinach with the back of a spoon.
Place eggs in indentations.
Top with sauce; sprinkle with remaining 1 tablespoon cheese.
Place over medium-high heat until hot.
Add onion and artichokes; saute until tender.
Add spinach and 1/4 cup water; toss mixture lightly.
Cover and cook 5 minutes or until spinach wilts.
Uncover and cook until liquid evaporates.
Add 2 tablespoons cheese; stir well.
Add water to a large saucepan to a depth of 2 inches.
Bring to a boil; reduce heat, and maintain at a simmer.
Break eggs, one at a time, into water.
Simmer 7 to 9 minutes or until internal temperature of eggs reaches 160°.
Remove eggs with a slotted spoon, and keep warm.
Place cornstarch in a saucepan; add milk, stirring with a wire whisk.
Cook mixture over medium heat, stirring constantly, until thickened.
Remove from heat; add lemon juice and next 3 ingredients.
Stir with a wire whisk until smooth.
Remove crusts from bread; cut each bread slice in half diagonally, and toast.
Place 4 bread triangles on each serving plate, and mound one-fourth of spinach mixture in center of toast, making an indentation in each mound of spinach with the back of a spoon.
Place eggs in indentations.
Top with sauce; sprinkle with remaining 1 tablespoon cheese.
Chef
