Campbelled Eggs

SERVINGS

4 servings scale / convert

INGREDIENTS

1 (10-3/4 oz.) can condensed cream of chicken, celery, mushroom or Cheddar cheese soup
8 eggs, slightly beaten
dash pepper
2 tbsp. butter or margarine

INSTRUCTIONS

In medium bowl, stir soup until smooth; beat in eggs and pepper.

In 10 inch skillet over medium heat, melt butter. Pour in egg mixture. As eggs begin to set, stir lightly so uncooked egg flows to bottom. Cook until set but still very moist; serve immediately. Yields 3 cups. 4 servings.

Great American Cookbook

CHEF COMMENTS

You may have encountered this recipe tucked into egg cartons in the early 1950s. It’s one of Campbell Soup Company’s all time most popular recipes, a great way to add flavor to everyday scrambled eggs. Try it with Campbell’s Cheddar cheese, cream of celery, cream of mushroom and cream of chicken soups to make breakfast more interesting.

TAGS

breakfast, eggs, main courses add tags

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