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Delicious Baked Eggs Florentine

An excellent source of Vitamin A and folate, spinach is a wonderful addition to any meal. It's an absolutely necessary - and delicious - component of any eggs florentine recipe, and this scrumptious one is no exception!

Notes

If you'd like to find other great healthy breakfast egg recipes, click here.

Preparation Time10 min

Cooking Time45 min

Ingredients

  • 1 can fat-free cream of celery soup
  • 1/2 cup chopped water chestnuts
  • 2 teaspoons grated parmesan cheese
  • 20 ounces frozen chopped spinach, drained well
  • 1/2 cup carrot, shredded
  • 1/4 cup plain low-fat yogurt
  • 1/8 teaspoon pepper
  • 4 eggs

Instructions

  1. Preheat oven to 350F degrees.
     
  2. In a mixing bowl stir together soup, carrot, water chestnuts, yogurt, parmesan cheese, and 1/8 teaspoon pepper.
     
  3. Stir in spinach. Divide spinach mixture among 4 individual casseroles.
     
  4. Use a spoon to make an indentation in the center of the spinach mixture. (or, spread the spinach mixture in a 10"x6"x2" baking dish and make 4 indentations in the mixture).
     
  5. Break 1 egg into each indentation.
     
  6. Bake, covered, at 350F degrees about 45 minutes or till whites are set and yolks are beginning to set.
     
  7. Sprinkle with additional pepper, if desired.

 

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