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Eggs Florentine

Ingredients
  Chopped cooked spinach/Two 10-ounce packages frozen, drained 500 Milliliter
  Eggs 6
  Condensed cream of celery soup/Condensed cream of mushroom soup 1 Can (10 oz) (284 Milliliter)
  Shredded mild process cheese 250 Milliliter
Directions

Cover bottom of shallow baking dish 25 x15x5 cm (10x6x2 inches) with cooked spinach; break eggs and place on top.
Pour soup around eggs completely covering spinach; sprinkle with cheese.
Bake in a 180°C (350°F) oven 25 - 30 minutes or until eggs are done.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked

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4.0375
Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1505 Calories from Fat 856

% Daily Value*

Total Fat 97 g148.7%

Saturated Fat 48.3 g241.7%

Trans Fat 0 g

Cholesterol 1485.2 mg495.1%

Sodium 5792 mg241.3%

Total Carbohydrates 59 g19.7%

Dietary Fiber 13.3 g53.1%

Sugars 9 g

Protein 109 g218.3%

Vitamin A 1018.7% Vitamin C 234.2%

Calcium 269.1% Iron 114.1%

*Based on a 2000 Calorie diet

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Eggs Florentine Recipe