This classic New Orleans brunch dish is made delicious with Ontario dairy and the perfect recipe for entertaining. Serve with hot coffee and hot sauce on the side!
In microwave or in a small saucepan set over medium heat, melt 2 tbsp (30 mL) butter. In a small bowl, combine Parmesan, bread crumbs and melted butter. Set aside.
Preheat broiler to high. In a large ovenproof skillet set over medium heat, melt remaining butter; cook onion for 2 to 3 minutes or until slightly softened. Add flour and cook, stirring, for 2 to 4 minutes or just until beginning to brown. Slowly whisk in milk, then bring to a simmer and cook, stirring often, for 4 to 6 minutes or until thickened.
Stir in spinach, artichokes, salt and pepper. Reduce heat and cook for. 10 to 12 minutes or until spinach is wilted and mixture is thickened and creamy.
Top creamed spinach mixture with poached eggs and sprinkle with bread crumb topping. Broil for 1 to 2 minutes or until topping is toasted. Sprinkle with parsley and serve immediately.