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Baked Eggs FlorentineRecipe : Baked Eggs Florentine
Procedure :
10 3/4 oz Can condensed Crm of Celery 1/2 c Chopped Water Chestnuts 2 ts Grated Parmesan Cheese 20 oz Pkg frz chopped Spinach * 1/2 c Shredded carrot 1/4 c Plain lo-fat yogurt 1/8 ts Pepper 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. |
