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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Found in a Southern Living magazine from 1982. Ingredients:
3 slices bacon |
1 cup chopped onion |
1 (10 3/4 oz ) can (healthy request) cream of chicken soup |
1/3 cup fat free milk |
1/2 teaspoon prepared mustard |
1/2 cup (2oz) shredded sharp cheese |
4 eggs |
2 english muffins; split, toasted with butter |
Directions:
1. Cook bacon until crisp; reserving 2 Tablespoons drippings in skillet
2. Crumble bacon; set aside
3. Saute onion in drippings until tender
4. Add soup, milk and mustard until smooth
5. Spoon 2/3 of sauce into an 8 inch baking dish
6. Make 4 holes in sauce and break egg in each
7. Spoon rest of sauce around eggs and sprinkle with bacon
8. Bake at 350 degrees for 20 - 25 ,minutes or until eggs are set
9. Top muffin halves with sauce & eggs.
10. Hope you enjoy!
11. ************************************************
12. -People are what their mothers make them-
13. Ralph Waldo Emerson
14. ***********************************************
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