*  Exported from  MasterCook  *
 
                           BAKED EGGS FLORENTINE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Low-cal                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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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