Souper Poached Eggs
souper-poached-eggs
Robin A Holstein
I’m THE WEST VIRGINIA WOMAN, host of The Holstein House Podcast, proprietor of Holstein House Bed & Breakfast. Happily married over 22 years. I enjoy food preparation and storage, gardening, home repairs, current events, as well as society & culture issues affecting families in West Virginia, and the United States. robinholstein.com
1 min read
Chef's notes
Crack one egg at a time into small bowl, then ease into soup mixture before cracking the next egg. Use a slotted spoon to remove egg from soup mixture.
Details
- ⏲️ Prep time: 20 mins
- 🍳 Cook time: 10 mins
- 🍽️ Servings: 3
Ingredients
- 2 TBSP butter
- 1 can (10.5 ounce) condensed cream of celery, chicken, or mushroom soup
- ½ cup milk
- 6 eggs
- 3 English muffins (split, toasted, buttered)
Directions
- Melt butter in heavy skillet.
- Mix in soup and milk in bowl or measuring cup.
- Add soup to skillet, heat to boiling
- Gently ease eggs into soup mixture.
- Reduce to simmer. Cook over low heat until whites are firm.
- Place one egg each on a muffin half.
- Spoon soup mixture over egg and muffin.
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