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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
vegetable cooking spray |
1/2 cup chopped onion |
1 (9-ounce) package frozen artichoke hearts, thawed |
8 cups tightly packed torn fresh spinach |
1/4 cup water |
3 tablespoons grated parmesan cheese, divided |
4 eggs |
1 1/2 teaspoons cornstarch |
2/3 cup 1% low-fat milk |
2 tablespoons fresh lemon juice |
2 teaspoons dijon mustard |
2 teaspoons margarine |
1/8 teaspoon salt |
8 (1-ounce) slices whole wheat bread |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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