Eggs Sardou

Ingredients

• 1.5 teaspoons cornstarch 
• 2 teaspoons dijon mustard 
• 4  eggs 
• 9 ounce artichoke hearts frozen thawed
• 2 tablespoons juice of lemon fresh
• 0.7 cup milk 1% low-fat
• 2 teaspoons butter 
• 0.5 cup onion chopped
• 3 tablespoons parmesan cheese divided grated
• 0.1 teaspoon salt 
• 8 cups tightly torn spinach fresh packed
• 0.3 cup water 
• 1 ounce bread whole wheat

Equipment

• frying pan
• sauce pan
• whisk
• slotted spoon

Directions

1. Coat a skillet with cooking spray.
2. Place over medium-high heat until hot.
3. Add onion and artichokes; saute until tender.
4. 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.
5. Add 2 tablespoons cheese; stir well.
6. 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 16
7. Remove eggs with a slotted spoon, and keep warm.
8. Place cornstarch in a saucepan; add milk, stirring with a wire whisk. Cook mixture over medium heat, stirring constantly, until thickened.
9. Remove from heat; add lemon juice and next 3 ingredients. Stir with a wire whisk until smooth.
10. Remove crusts from bread; cut each bread slice in half diagonally, and toast.
11. 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.
12. Place eggs in indentations. Top with sauce; sprinkle with remaining 1 tablespoon cheese.