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Baked Eggs Florentine
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Rating: 4.3/5 (24 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Medium
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 133
% Daily Value**
Total Fat 6g
Saturated Fat 2g
Unsaturated Fat 1g
Cholesterol 2mg
Sodium 621mg
Total Carbohydrate 16g
Dietary Fiber 4g
Sugars 5g
Protein 7g
Vitamin A  280%Vitamin C  11%
Calcium  18%Iron  15%
Potassium  16%Vitamin E  13%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Eggs Florentine

Date Added: March 03, 2016
Its a yummy recipe with ablend of carrot, cheese and spinach with abrush of peeper.Just by baking it,the flavour is doubled.


10 3/4 oz Condensed Cream Of Celery Soup
1/2 cup Carrot Shredded
1/2 cup Water Chestnut Chopped
1/4 cup Low Fat Yogurt Plain
2 teaspoons Parmesan Cheese Grated
1/8 teaspoon Pepper
20 oz Frozen Spinach chopped
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1. In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and 1/8 t pepper.

2. Stir in spinach. Divide spinach mixture among 4 individual casseroles.

3. 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.)

4. Break 1 egg into each indentation.

5. 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.

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Dietary Notes:
This recipe is low-cholesterol with 1.75mg per serving

This recipe is high in Vitamin A with 280% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yogurt, MSG, Cheese, Celery allergies.
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