Duff’s Campbell Eggs

1970-01-01

This recipe is so so easy. Great for camping, cooking on a boat, or for a group. Can be multiplied for a large group.  This recipe serves

Ingredients

  • 1 10 oz can Campbell cream soup ( Chicken, Cheese, Asparagus, Mushroom, Tomato, Shrimp etc) your choice
  • 1/3 cup milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 2 tbsp finely chopped green onions or plain onions
  • 2 tbs sherry Alcoholic beverage, sherry
  • 4 large eggs Egg, whole, raw, fresh
  • Parmesan Cheese Cheese, parmesan, grated

Method

Step 1

In a skillet, heat the milk, onions and soup up to the boiling point. Lower heat and add sherry and poach eggs in soup until set. Remove eggs to toasted english muffins or toast. Spoon sauce over eggs and top with parmesan cheese. Garnis with finely chopped parsley if available

[tips]

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