Baked Eggs Florentine Dated 1962 Recipe

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Baked Eggs Florentine Dated 1962
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Ingredients:

Directions:

  1. Stir together soup, carrot, water chestnuts, yogurt, parmesan cheese and pepper.
  2. Stir in spinach then divide spinach mixture among 4 individual casseroles.
  3. Use spoon to make indentation in center of spinach mixture.
  4. Break 1 egg into each indentation then bake covered at 350 for 45 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 193.39 Kcal (810 kJ)
Calories from fat 86.14 Kcal
% Daily Value*
Total Fat 9.57g 15%
Cholesterol 174.79mg 58%
Sodium 594.02mg 25%
Potassium 737.77mg 16%
Total Carbs 17.44g 6%
Sugars 4.35g 17%
Dietary Fiber 6.4g 26%
Protein 13.39g 27%
Vitamin C 9.9mg 17%
Vitamin A 1.6mg 53%
Iron 4.5mg 25%
Calcium 265.3mg 27%
Amount Per 100 g
Calories 59.73 Kcal (250 kJ)
Calories from fat 26.6 Kcal
% Daily Value*
Total Fat 2.96g 15%
Cholesterol 53.98mg 58%
Sodium 183.46mg 25%
Potassium 227.85mg 16%
Total Carbs 5.39g 6%
Sugars 1.34g 17%
Dietary Fiber 1.98g 26%
Protein 4.14g 27%
Vitamin C 3.1mg 17%
Vitamin A 0.5mg 53%
Iron 1.4mg 25%
Calcium 81.9mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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