Easy Faux Egg's Benedict

Ingredients:

1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (10.75 ounce) can milk
2 Tablespoons Butter
8 strips Canadian-style bacon or 4 slices Ham
8 eggs
4 English muffins, split and toasted

Instructions:

1. In a small saucepan, heat soup, milk and butter over low heat. Stir often to prevent the bottom burning.

2. Split English muffins in half. Toast them and put them on the side for later.

3. Place Canadian bacon or ham slices in a large frying pan. Cook over medium high heat until brown. Set on the side but keep it warm. Putting a pot lid on the top of the plate they're on works to keep them from getting cold while you make the eggs.

4. Add eggs to the frying pan and cook any way your family likes them.

5. Place the toasted English muffin halves on serving plates.

6. Put a slice of ham or 2 strips of bacon on each muffin and then put one egg on top of the meat.

7. Pour a couple of tablespoons of the warm soup over the eggs and meat on the English muffins as the sauce. Be generous, but don't drown them. The soup is meant as a topping - not a bath!

Helpful Hints:

If your family doesn't like cream of mushroom soup, any cream soup will work with this. We've even tried it with cheddar cheese soup and it's tasty. Reducing the milk and adding butter to the soup makes it creamier.

Using the soup and cooking the eggs in a frying pan make this Egg's Benedict imitation easy for anyone to serve.

It's a great idea for Mother's Day breakfasts prepared by the family.

Serve with a fresh glass of orange juice and a slice of fresh melon and it's a meal fit for a queen!

Submitted By :

Anthony D

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