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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This dish is not quite eggs Benedict, but it's quite good, reports Martha Creech of Kinston, North Carolina. A can of cream of celery soup is the simple substitute for traditional hollandaise sauce in this quick-and-easy version. Ingredients:
2 tablespoons chopped green pepper |
2 tablespoons butter, divided |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1/4 cup milk |
3 english muffins, split and toasted |
12 bacon strips, cooked |
6 poached eggs |
Directions:
1. In a saucepan, saute green pepper in 1 tablespoon butter until tender. Add the soup and milk; cook and stir until heated through. Spread remaining butter over muffin halves. Place two bacon strips on each half; top each with a poached egg and the soup mixture. Yield: 3 servings.
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