Recipe#10762

Title: Eggs Florentine 03

From: "luckydog@lycosmail.com" luckydog@lycosmail.com 
 Newsgroups: rec.food.recipes 
 Subject: Baked Eggs Florentine 
 Date: 24 Dec 1998 09:23:04 -0700 
 Message-ID: <199812230246.TAA13090@Rt66.com> 

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.