Baked eggs florentine
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Baked eggs florentine
  Eggs    Vegetables  
Last updated 6/12/2012 12:41:22 AM. Recipe ID 124. Report a problem with this recipe.
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      Title: Baked eggs florentine
 Categories: Low-cal, Vegetables
      Yield: 4 servings
 10 3/4 oz Can condensed Crm of Celery
    1/2 c  Chopped Water Chestnuts
      2 ts Grated Parmesan Cheese
     20 oz Pkg frz chopped Spinach *
    1/2 c  Shredded carrot
    1/4 c  Plain lo-fat yogurt
    1/8 ts Pepper
      4 x  Eggs
  * 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.
  *********************************************************** 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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Recipe ID 124 (Apr 03, 2005)

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