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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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