You are here

Brunch For Two

Ingredients
  Canned cream of mushroom soup 10 3⁄4 Ounce, undiluted (1 Can)
  Shredded swiss cheese 1⁄2 Cup (8 tbs)
  Milk 2 Tablespoon
  Instant minced onion 2 Teaspoon
  Dried dill weed 1⁄4 Teaspoon
  Eggs 4
  English muffins 2 , split, toasted, and buttered
Directions

Combine soup, cheese, milk, onion, and dillweed in an 8-inch skillet.
Cook and stir over medium heat just until sauce begins to bubble.
Break an egg into a sauce dish.
Slip egg into sauce, holding dish close to sauce surface.
Repeat with remaining eggs.
Spoon enough sauce over each egg to coat it lightly.
Cover and cook over medium heat, basting with sauce once or twice, about 5 to 7 minutes or until eggs are cooked to desired degree of doneness.
Serve eggs on English muffins.
Spoon sauce over eggs.
Garnish with pimiento, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Ingredient: 
Egg
Interest: 
Quick

Rate It

Your rating: None
4.169445
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1120 Calories from Fat 501

% Daily Value*

Total Fat 57 g87%

Saturated Fat 21 g104.8%

Trans Fat 0 g

Cholesterol 898.6 mg299.5%

Sodium 2876.1 mg119.8%

Total Carbohydrates 97 g32.4%

Dietary Fiber 6.3 g25.3%

Sugars 10.4 g

Protein 57 g115%

Vitamin A 32.4% Vitamin C 1%

Calcium 86.4% Iron 64.5%

*Based on a 2000 Calorie diet

0 Comments

Brunch For Two Recipe