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BAKED EGGS FLORENTINE
1 can 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
In a 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" 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.
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Eggs Florentine 03