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Eggs Benedict

Quick.easy.cooking's picture
Ingredients
  Condensed cream of celery/Chicken/mushroom soup 1 1⁄2 Ounce (1 Can)
  Milk 1⁄3 Cup (5.33 tbs)
  Thin ham slices 6 , fried
  Buttered toast slices 6
  Eggs 6 , poached
  Minced parsley 1 Tablespoon
Directions

In saucepan, blend soup and milk.
Heat; stir now and then.
Meanwhile, place a slice of ham on each slice of toast; top with a poached egg.
Pour sauce over eggs.
Garnish with parsley.

Recipe Summary

Cuisine: 
European
Course: 
Breakfast

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