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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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WEEKEND BRUNCH This recipe came from an estate sale. I obtained it when I purchased the family collection from the Byrd Estate in Cedar Hill, Texas in 1993. Ingredients:
1 can cream of mushroom soup undiluted |
1/2 cup shredded swiss cheese |
2 tablespoons milk |
2 teaspoons minced onion |
1 teaspoon dried dill weed |
4 eggs |
2 english muffins split, toasted and buttered |
Directions:
1. Combine soup, cheese, milk, onion and dill weed.
2. Cook over medium heat to just beginning to bubble.
3. Break an egg into sauce dish then stir egg into sauce holding side close to sauce surface.
4. Repeat with remaining eggs.
5. Spoon enough sauce over egg to coat lightly.
6. Cover and cook over medium heat basting with sauce until eggs are cooked to desired degree of doneness.
7. Serve on English muffins and spoon sauce over eggs.
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