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Eggs Benedict

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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4.235715
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1457 Calories from Fat 748

% Daily Value*

Total Fat 83 g127.9%

Saturated Fat 21.4 g107.2%

Trans Fat 0.1 g

Cholesterol 1387.3 mg462.4%

Sodium 2952.3 mg123%

Total Carbohydrates 81 g27%

Dietary Fiber 6.6 g26.4%

Sugars 12.9 g

Protein 90 g180.4%

Vitamin A 57.6% Vitamin C 33.3%

Calcium 31.9% Iron 46.5%

*Based on a 2000 Calorie diet

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Eggs Benedict Recipe