Eggs Florentine
1 can (10.5 ounces) cream of celery condensed soup
1 can (8 oz.) water chestnuts, drained & chopped
2 tsp. prepared Parmesan cheese
1 pkg. (10 ounces) frozen spinach, thawed & chopped
1/2 C carrots, shredded
1/4 C plain yogurt
Black pepper to taste
4 large eggs
Non-stick cooking spray
Preheat oven to 350-degrees F. In a large bowl, mix together condensed soup, water chestnuts, shredded carrot, Parmesan cheese, yogurt and black pepper. Press water from thawed spinach, using paper towels or an old dish cloth. Add spinach to soup mixture; stir. Coat four individual small casserole dishes with non-stick cooking spray. Divide soup-spinach mixture into prepared casserole dishes. Break one egg onto each individual casserole. Bake, covered, for about forty-five minutes or until egg whites are set and egg yolks are just beginning to set. Sprinkle with additional pepper if desired; serve.
Tip: If you don't have four smaller casserole dishes in which to prepare Eggs Florentine, spread soup-spinach mixture onto a greased 10x6x2" baking dish; make indentation into each mixture to accommodate egg before baking.
Eggs Florentine is featured in the Recipes-on-a-Budget Cookbook.
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