Eggs Sardou

Oxmoor House
4 servings.


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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


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.

Created date

August 2009

Nutritional Information

Calories 290
Caloriesfromfat 34 %
Fat 10.8 g
Satfat 3.3 g
Monofat 3.6 g
Polyfat 2.1 g
Protein 17.7 g
Carbohydrate 34.1 g
Fiber 0.0 g
Cholesterol 227 mg
Iron 0.0 mg
Sodium 628 mg
Calcium 0.0 mg