Campbell's Cream of Mushroom or Cream of Chicken Soup
1/4
c
Milk; (approx.)
1/8
ts
Dried salad herbs; (or tarragon)
1/4
ts
Dried parsley
1
ds
Seasoned salt
4
Eggs
1/4
c
Shredded cheddar cheese
2
sl
Dry toast
INSTRUCTIONS
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 2.
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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