Baked eggs florentine

4 servings

Ingredients

Quantity Ingredient
10¾ ounce Can condensed Crm of Celery
½ cup Chopped Water Chestnuts
2 teaspoons Grated Parmesan Cheese
20 ounces Pkg frz chopped Spinach *
½ cup Shredded carrot
¼ cup Plain lo-fat yogurt
⅛ teaspoon Pepper
4 xes Eggs

Directions

* thawed, and well drained

In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and ⅛ 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.

*********************************************************** Per serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat, 287 mg cholesterol, 798 mg sodium, 853 mg potassium.

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