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
Vegetable cooking spray
2 Canned artichoke bottoms,
-thinly sliced crosswise
2 ts Grated Parmesan cheese
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
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 email@example.com on Jan 28, 1997.