baked eggs florentine

Name: Baked eggs florentine
Prep time: 15 min
Cook time: 45 min
Yield: 6
Ingredients: 1 - 10-3/4 oz can fat-free, condensed cream of celery soup; 1/2 cup(s) chopped water chestnuts; 2 teaspoon(s) reduced-fat, grated parmesan cheese; 20 ounce(s) frozen, chopped spinach, drained, squeezed dry; 1/2 cup(s) shredded carrot; 1/4 cup(s) plain, low-fat yogurt; 1/8 teaspoon(s) pepper; 4 large eggs

(1 RATING)

32 Pinches

sherry monfils

worcester, MA

Updated on Nov 1, 2011

Creamy baked eggs w/ spinach. A yummy, filling breakfast.

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prep time 15 Min

cook time 45 Min

method ---

yield 6 serving(s)

Ingredients

1 - 10-3/4 oz can fat-free, condensed cream of celery soup
1/2 cup chopped water chestnuts
2 teaspoons reduced-fat, grated parmesan cheese
20 ounces frozen, chopped spinach, drained, squeezed dry
1/2 cup shredded carrot
1/4 cup plain, low-fat yogurt
1/8 teaspoon pepper
4 large eggs

How To Make baked eggs florentine

Step 1

Heat oven to 350. Spray a 9 x 13" casserole dish w/ cooking spray. In bowl, stir together soup, carrot, water chestnuts, yogurt, parmesan cheese and pepper. Stir in spinach. Pour mix into casserole dish. Use a spoon to make 4 indentations in middle of casserole. Break 1 egg into each indentation. Bake, covered 45 min, or until eggs are set.
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