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.