Baked Eggs Florentine

Category : Eggs

Yield: 4

Ingredients (Help):
10 3/4 oz Can condensed Crm of Celery 1/2 c Shredded carrot
1/2 c Chopped Water Chestnuts 1/4 c Plain lo-fat yogurt
2 ts Grated Parmesan Cheese 1/8 ts Pepper
20 oz Pkg frz chopped Spinach * 4 x Eggs

* thawed, and well drained

In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt,
Parmesan cheese, and 1/8 t pepper. Stir in spinach.
Divide spinach mixture among 4 individ casseroles. Use a spoon to make an
indentation in the center of the spinach mixture. (or, spread the spinach
mixture in a 10x6x2" baking dish. Make 4 indentations in the mixture.)
Break 1 egg into each indentation.
Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set
and yolks are beginning to set. Sprinkle with additional pepper, if
desired. *********************************************************** Per
serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat, 287 mg
cholesterol, 798 mg sodium, 853 mg potassium.

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