Baked Eggs Florentine Recipe

* thawed, and well drained

Step 1

In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and 1/8 t pepper. Stir in spinach.

Step 2

Divide spinach mixture among 4 individual 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.

Step 3

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.

Things You'll Need

  • 10 3/4oz Can condensed Cream of Celery
  • 1/2c Chopped Water Chestnuts
  • 2ts Grated Parmesan Cheese
  • 20oz Pkg frozen chopped Spinach *
  • 1/2c Shredded carrot
  • 1/4c Plain lo-fat yogurt
  • 1/8ts Pepper
  • 4 Eggs

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