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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Cooking Light 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.
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