Serves: 8
Total Calories: 251
1. At least 1 hour or up to 24 hours before serving: Generously coat a 13 x 9 x 2-inch baking dish with non-stick spray.
2. Cook spinach according to package directions. Squeeze dry set aside.
3. Meanwhile, in a 3-quart saucepan over medium heat, saute onion in butter until softened. Stir in soup and pepper. Remove from heat. Stir in cheese and spinach. Spread in baking dish. If making ahead, cover with foil and refrigerate up to 24 hours.
4. About 45 minutes before serving: Preheat oven to 350° for 10 minutes. Bake spinach mixture, uncovered, for 15 minutes stir. Make indentations on top for eight eggs. Crack one egg into each indentation.
5. Bake for 15 minutes. Remove from oven. Cover tightly with foil and let stand for 5 to 10 minutes or until eggs are set to desired doneness. Cut into squares. Serve immediately.
This Sunny Eggs Florentine recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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