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Baked Eggs Florentine

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Baked Eggs Florentine

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 servings

Prep

5 min

Cook

25 min

Ready

30 min
Trans-fat Free, Good source of fiber

Baked Eggs Florentine

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

Amount Measure Ingredient Features
10 ¾ ounces soup, cream of celery
condensed
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½ cup water chestnuts
chopped
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2 teaspoons Parmesan cheese
grated
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20 ounces spinach, frozen
chopped, thawed, well drained
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½ cup carrots
shredded
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¼ cup yogurt, low-fat
teaspoon black pepper
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4 large eggs
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Ingredients

Amount Measure Ingredient Features
310.7 ml/g soup, cream of celery
condensed
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118 ml water chestnuts
chopped
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1E+1 ml Parmesan cheese
grated
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578 ml/g spinach, frozen
chopped, thawed, well drained
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118 ml carrots
shredded
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59 ml yogurt, low-fat
0.6 ml black pepper
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4 large eggs
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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 10x6x2" (25x15x5 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 17649% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 223mg 74%
Sodium 792mg 33%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 22g
Vitamin A 196% Vitamin C 6%
Calcium 18% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 
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