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Ingredients
- 1/2 can Campbell's Cream of Mushroom or possibly Cream of Chicken Soup
- 1/4 c. Lowfat milk, (approx.)
- 1/8 tsp Dry salad herbs, (or possibly tarragon)
- 1/4 tsp Dry parsley
- 1 dsh Seasoned salt
- 4 x Large eggs
- 1/4 c. Shredded cheddar cheese
- 2 slc Dry toast
Directions
- Mix soup, lowfat milk, salad herbs, parsley, and seasoned salt in skillet. Heat till mix is smooth and not too thick (nor too runny! Add in lowfat milk to get to a nice saucy consistency).
- Break two Large eggs at a time into a small bowl, and them slip them into the skillet (they "poach" in the sauce).
- Cover skillet; turn heat to*low* and poach Large eggs to desired degree of doneness (I usually put the skillet on the burner till the sauce bubbles a bit, then move the skillet off the heat for a minute, then back to the heat till I'm satisfied. Remember which because the sauce is warm, the Large eggs will continue to cook even after you take them off the burner to serve them).
- Place one piece of toast on each of two serving plates. With a spatula, set two Large eggs on each toast, then spoon sauce remaining in skillet over Large eggs.
- Sprinkle shredded cheese on top and serve.
- Serves 2.
- is a wonderful Saturday or possibly Sunday brunch recipe. Goodness only knows how many calories are involved here, but I have gone to skim lowfat milk, low-fat soup, and low-fat cheese for this dish. It's a favorite in our house.
- Serve with more toast, jam, whatever other "go-withs" you like for breakfast.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 452g | |
| Calories 610 | |
| Calories from Fat 355 | 58% |
| Total Fat 39.83g | 50% |
| Saturated Fat 14.9g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 868mg | 289% |
| Sodium 1643mg | 68% |
| Potassium 522mg | 15% |
| Total Carbs 25.51g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 8.8g | 6% |
| Protein 37.75g | 60% |
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