|
Baked Eggs Florentine rec.food.recipes/luckydog/1998 Servings: 4
1 can cream of celery soup 1/2 cup chopped water chestnuts 2 teaspoons grated parmesan cheese 20 ounces frozen chopped spinach, thawed, and well drained 1/2 cup, shredded 1/4 cup plain low-fat yogurt 1/8 teaspoon pepper 4 eggs
In a medium mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and 1/8 tsp pepper. Stir in spinach.
Divide spinach mixture among 4 individual casseroles. Use a spoon to make an indentation in the center of the spinach mixture. (or, spread the spinach mixture in a 10x6x2-inch baking dish. Make 4 indentations in the mixture.) Break 1 egg into each indentation.
Bake, covered, in a 350F oven about 45 minutes or till whites are set and yolks are beginning to set. Sprinkle with additional pepper, if desired.
|