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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Pouching the eggs in a mushroom sauce gives them a delightful flavor. Ingredients:
1 (10 1/2 ounce) can condensed cream of mushroom soup |
1 tablespoon instant minced onion |
1 dash pepper |
1/2 cup milk |
4 eggs |
4 rusks |
1/2 cup shredded cheddar cheese |
Directions:
1. In medium skillet combine soup, instant minced onion, and pepper.
2. Gradually add milk, blending well.
3. Bring to boil; reduce heat.
4. One at a time, break eggs into small dish and gently slip into sauce.
5. Cook, covered, over low heat till eggs are set, 10 to 12 minutes.
6. To serve, place each egg on a rusk; top with sauce.
7. Sprinkle with cheddar cheese.
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