You are here

Benedict Style Poached Eggs

foodlover's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  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)
  Eggs 6
  English muffins 3 , split
  Thin cooked ham slices 6
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
4.11111
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1797 Calories from Fat 619

% Daily Value*

Total Fat 69 g106.4%

Saturated Fat 30 g150.2%

Trans Fat 0 g

Cholesterol 1402.8 mg467.6%

Sodium 3807.5 mg158.6%

Total Carbohydrates 202 g67.3%

Dietary Fiber 11 g44.1%

Sugars 17.5 g

Protein 79 g158.3%

Vitamin A 46.3% Vitamin C

Calcium 64.8% Iron 77.7%

*Based on a 2000 Calorie diet

0 Comments

Benedict Style Poached Eggs Recipe