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| RECIPE FOR BAKED EGGS FLORENTINE |
Title: Baked Eggs Florentine
Category: Low-cal -vegetarian
Serves: 4
Ingredients:
| 10.75 | oz | Can condensed Crm of Celery | | 0.50 | c | Chopped Water Chestnuts | | 2.00 | ts | Grated Parmesan Cheese | | 20.00 | oz | Pkg frz chopped Spinach * | | 0.50 | c | Shredded carrot | | 0.25 | c | Plain lo-fat yogurt | | 0.12 | ts | Pepper | | 4.00 | x | Eggs |
Instructions:
* 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.
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