Baked Eggs Florentine

  • 10 3/4 oz. Can condensed Cream of Celery
  • 1/2 cup Shredded carrot
  • 1/2 cup Chopped Water Chestnuts
  • 1/4 cup Plain low-fat yogurt
  • 2 tsp Grated Parmesan Cheese
  • 1/8 tsp Pepper
  • 20 oz. Pkg frozen chopped Spinach
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In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and 1/8 teaspoon 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° F oven about 45 minutes or till whites are set and yolks are beginning to set. Sprinkle with additional pepper, if desired.

Submitted by: Recipe Group Member
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