Baked Eggs Florentine Dated 1962 |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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BAKED EGGS FLORENTINE DATED 1962 This recipe came from an estate sale. I obtained it when I purchased the family collection from the McCarty Estate in Irving, Texas in 1990. Ingredients:
1 can condensed cream of celery soup |
1/2 cup shredded carrot |
1/2 cup chopped water chestnuts |
1/4 cup plain yogurt |
2 teaspoons grated parmesan cheese |
1/8 teaspoon pepper |
20 ounce package frozen chopped spinach thawed and well drained |
4 eggs |
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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