Sunny Eggs Florentine: The Best Sunny Eggs Florentine Recipe from Cook'n

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	Sunny Eggs Florentine

Serves: 8

Print this Recipe

   3 10-ounce packages spinach chopped
   1/2 cup onions finely chopped
   3 tablespoons butter or margarine
   2 cups white rice cooked
   1 10 1/2-ounce can cream of chicken soup condensed
   1/4 teaspoon black pepper
   4 ounces sharp cheddar cheese shredded (about 1 cup)
   8 eggs

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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.

Cook spinach according to package directions. Squeeze dry; set aside.

Meanwhile, in a 3-quart saucepan over medium heat, saute onion in butter until softened. Stir in rice, 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.

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.

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.

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