Baked eggs florentine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10¾ | ounce | Can condensed Crm of Celery |
| ½ | cup | Chopped Water Chestnuts |
| 2 | teaspoons | Grated Parmesan Cheese |
| 20 | ounces | Pkg frz chopped Spinach * |
| ½ | cup | Shredded carrot |
| ¼ | cup | Plain lo-fat yogurt |
| ⅛ | teaspoon | Pepper |
| 4 | xes | Eggs |
Directions
* thawed, and well drained
In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and ⅛ 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.