Brunch For Two
|Canned cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Instant minced onion||2 Teaspoon|
|Dried dill weed||1⁄4 Teaspoon|
|English muffins||2 , split, toasted, and buttered|
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.