nutritional information

Per SERVING:

  • Calories: 254
  • Protein: 19 g
  • Total Fat: 18 g
  • Saturated Fat: 4 g
  • Carbohydrates: 6 g
  • Cholesterol: 425 mg
  • Sodium: 479 mg
  • Fiber: 16 g
  • Sugar: 1 g

Baked Eggs Florentine

Serves 4

This entrée can also be made and served in individual ramekins; just reduce the cooking time by 5 minutes.
  • 1 cup finely chopped onion
  • 2 Tbs. olive oil or butter
  • 1 ¼ lb. baby spinach leaves, washed
  • ⅔ cup plain soymilk or low-fat milk
  • 8 large eggs

1. Preheat oven to 350°F. Sauté onion in oil over medium heat 5 minutes, stirring often. Add spinach, cover and cook, 3 minutes, or until wilted. Uncover, and cook 4 minutes more, or until liquid has evaporated. Stir in soymilk, and simmer, 3 to 4 minutes, stirring occasionally. Season to taste with salt and pepper.

2. Transfer to 11×8-inch baking dish coated with nonstick cooking spray. Make 8 indentations in spinach. Crack 1 egg into each indentation. Bake 20 to 25 minutes, or until whites and yolks are just set. Serve hot with toast.

October 2005

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