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Easy Eggs Benedict With Ham

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  Canned cream of celery soup/Condensed cream of chicken / mushroom soup 10 3⁄4 Ounce (1 Can)
  Milk 1⁄3 Cup (5.33 tbs)
  Ham slices 6 , fried (Thin)
  Buttered toast slices/English muffin halves 6
  Eggs 6 , poached
  Minced parsley 1 Tablespoon

In saucepan, blend soup and milk.
Heat; stir occasionally.
Meanwhile, place a slice of ham on each slice of toast or muffin half; top with poached egg.
Pour sauce over eggs.
Sprinkle with minced parsley.

Recipe Summary

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1710 Calories from Fat 849

% Daily Value*

Total Fat 95 g145.7%

Saturated Fat 23 g114.9%

Trans Fat 0.1 g

Cholesterol 1385.6 mg461.9%

Sodium 5367.8 mg223.7%

Total Carbohydrates 111 g36.9%

Dietary Fiber 15.5 g61.9%

Sugars 15.3 g

Protein 96 g192%

Vitamin A 74.6% Vitamin C 33.3%

Calcium 34.6% Iron 46.5%

*Based on a 2000 Calorie diet

Easy Eggs Benedict With Ham Recipe