Baked eggs florentine Recipe

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Baked eggs florentine

Artist:	_	Yield:	4
Categories:	Baked, Eggs, Vegetables	Rating:	0
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Ingredients:

10 1/2	oz	Can condensed Crm of Celery
1/2	cup	Chopped Water Chestnuts
2	tsp	Grated Parmesan Cheese
20	oz	Pkg frz chopped Spinach *
1/2	cup	Shredded carrot
1/4	cup	Plain lo-fat yogurt
1/8	tsp	Pepper
4	x	Eggs

Procedures:

1	* thawed, and well drained
2	in a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, parmesan cheese, and 1/8 t pepper.
3	Stir in spinach.
4	Divide spinach mixture among 4 individ casseroles.
5	Use a spoon to make an indentation in the center of the spinach mixture.
6	(or, spread the spinach mixture in a 10x6x2" baking dish.
7	Make 4 indentations in the mixture).
8	Break 1 egg into each indentation.
9	Bake, covered, in a 350 deg f oven about 45 minutes or till whites are set and yolks are beginning to set.
10	Sprinkle with additional pepper, if desired.
11	*** per serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat, 287 mg cholesterol, 798 mg sodium, 853 mg potassium.