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baked eggs florentine

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

Creamy baked eggs w/ spinach. A yummy, filling breakfast.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 45 Min

Ingredients For baked eggs florentine

  • 1
    10-3/4 oz can fat-free, condensed cream of celery soup
  • 1/2 c
    chopped water chestnuts
  • 2 tsp
    reduced-fat, grated parmesan cheese
  • 20 oz
    frozen, chopped spinach, drained, squeezed dry
  • 1/2 c
    shredded carrot
  • 1/4 c
    plain, low-fat yogurt
  • 1/8 tsp
    pepper
  • 4 lg
    eggs

How To Make baked eggs florentine

  • 1
    Heat oven to 350. Spray a 9 x 13" casserole dish w/ cooking spray. In bowl, stir together soup, carrot, water chestnuts, yogurt, parmesan cheese and pepper. Stir in spinach. Pour mix into casserole dish. Use a spoon to make 4 indentations in middle of casserole. Break 1 egg into each indentation. Bake, covered 45 min, or until eggs are set.
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