FBD

EASY EGGS BENEDICT

GreekSeafoodIntermediate15 minBy Northstar

Ingredients

Servings
4
  • 1 can cream of mushroom or cream of shrimp soup, undiluted
  • 0.5 each C. milk
  • 1 each T. dry sherry
  • 0.3 each tsp. white pepper
  • 6 each eggs
  • 1 each C. shredded sharp Cheddar cheese
  • 6 each English muffin halves, toasted and buttered

Instructions

  1. 1

    Mix soup, milk, sherry and white pepper until smooth.

  2. 2

    Spread about 1/3 mixture in bottom of a buttered glass casserole.

  3. 3

    With spoon make 6 indentations, spaced evenly in sauce.

  4. 4

    Then break eggs carefully into indentations.

  5. 5

    Sprinkle eggs with salt if desired.

  6. 6

    Cover eggs with remaining sauce.

  7. 7

    Top with cheese and sprinkle with paprika.

  8. 8

    Bake, uncovered, at 325ºF until eggs are set about 15 to 20 minutes.

  9. 9

    Serve on toasted English muffins.

Tags

soupgreekthe-versatile-egg