Easy Eggs Benedict With Ham
15 Feb 2010
|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.
Easy Eggs Benedict With Ham Recipe