Eggs Florentine


285 g (10 oz.) pkg. frozen or fresh chopped spinach, cooked & drained
1 (10  oz.) can condensed Cheddar cheese soup
4 eggs
1 tbsp. milk
2 tsp. minced dry onion
1 tsp. mustard
1/2 c. croutons

Combine spinach and 1/2 of the soup. Spoon into individual casseroles. Spread evenly on bottom and up sides. Break 1 egg into each casserole. Bake in 350 degree oven 20-25 minutes or until eggs are set. In pan heat and stir remaining soup, milk, onion and mustard. Spoon over eggs. Garnish with croutons.


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