Baked eggs nestled in a bed of spinach and cheese with texture from carrots and water chestnuts - it’s a low-calorie twist on Florentine you won’t want to miss! Great for a weekend breakfast that uses items one has hanging around in the pantry.
YIELD
4 servingsPREP
5 minCOOK
25 minREADY
30 min
This recipe uses a can of cream of celery soup for a quick and easy sauce. Feel free to use another variety of similar “cream of” soups according to your preferences or what you may have on hand.
Ingredients
Directions
In a medium mixing bowl, stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and ⅛ teaspoon pepper. Stir in spinach. Divide the spinach mixture among four individual casseroles.
Using the back of a spoon, make an indentation in the center of the spinach mixture. (or distribute the spinach mixture into a single 10×6×2” (25×15×5 cm baking dish and make four indentations in the mix.)
Break one egg into each indentation. Bake, covered, in a 350℉ oven for about 20 to 35 minutes or to your preference, until the whites are fully set and the yolks are beginning to set.
Sprinkle with additional pepper, if desired, to serve.
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