Benedict Style Poached Eggs
|Minced onions||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Milk||1⁄3 Cup (5.33 tbs)|
|English muffins||3 , split|
|Thin cooked ham slices||6|
In skillet, in butter, cook onions until tender.
Blend in undiluted soup and milk.
Heat to boiling; lower heat.
Break eggs, one by one, into saucer, then slide into sauce, side by side.
Cook, covered, about 10 minutes or until eggs are of desired doneness.
Meanwhile, toast and butter muffins.
To serve: Top each muffin half with ham slice, then with egg and some of sauce.