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 6 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 firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (522g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 246 (56%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||36 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 1067.3mg||328 %|
|Sodium 564.4mg||19 %|
|Potassium 407.4mg||11 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 11.2g|
|Protein 35.9g||51 %|
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Calories per serving: 436
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