Eggs Sardou

Cooking Light

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1  tablespoon flour
• 3⁄4 cup milk
• 1⁄3 cup sour cream
• 2  tablespoons parmesan cheese, grated
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 10  ounces spinach, if frozen, thaw squeeze and pat dry
• 2  eggs
•  cooking spray
• 2  artichoke bottoms
• 2  teaspoons parmesan cheese, grated

Directions

1. Place flour in a saucepan and gradually add milk, stirring with a wire whisk until blended.
2. Add sour cream, 2 tablespoons cheese, salt, pepper and spinach. Stir well.
3. Place over medium heat and cook 8 minutes or until thickened, stirring occasionally. Set aside and keep warm.
4. Fill a large skillet 2/3 full of water. Bring to a boil, reduce heat and simmer. Break each egg into a custard cup coated with oil. Place cups in simmering water, cover and cook for 6 minutes. Remove cups from water and set aside.
5. Spoon 1/2 cup of spinach mix onto each of 2 oven ok plates. Invert egg on top of each. Top with 1/4 cup spinach mix. Sprinkle each with 1 tsp Parmesan.
6. Broil 3 minutes.