INGREDIENTS

INSTRUCTIONS

2    
Mix soup, milk, salad herbs, parsley, and seasoned salt in skillet.
Heat until mixture is smooth and not too thick (nor too runny! Add
milk to get to a nice saucy consistency).  Break two eggs at a time
into a small bowl, and them slip them into  the skillet (they "poach"
in the sauce).  Cover skillet; turn heat to low and poach eggs to
desired degree of  doneness (I usually put the skillet on the burner
until the sauce  bubbles a bit, then move the skillet off the heat for
a minute, then  back to the heat until I'm satisfied. Remember that
because the sauce  is hot, the eggs will continue to cook even after
you take them off  the burner to serve them).  Place one piece of toast
on each of two serving plates. With a  spatula, set two eggs on each
toast, then spoon sauce remaining in  skillet over eggs. Sprinkle
shredded cheese on top and serve. Serves  Source: Better Homes and
Gardens magazine, more than twenty years  ago! This is a wonderful
Saturday or Sunday brunch recipe. Goodness  only knows how many
calories are involved here, but I have gone to  skim milk, low-fat
soup, and low-fat cheese for this dish. It's a  favorite in our house.
Serve with more toast, jam, whatever other "go-withs" you like for
breakfast.  Posted to MC-Recipe Digest V1 #969 by Marilyn Olander
<molander@pop.primenet.com> on Dec 20, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 674
Calories From Fat: 412
Total Fat: 46g
Cholesterol: 798.1mg
Sodium: 2891.4mg
Potassium: 454.9mg
Carbohydrates: 23.7g
Fiber: <1g
Sugar: 2.5g
Protein: 39.4g