EASY EGGS BENEDICT
AmericanSeafoodIntermediate15 min
Ingredients
Servings
4
- 1 can cream of mushroom or cream of shrimp soup, undiluted
- 0.5 each C. milk
- 1 each T. dry sherry
- 0.3 each tsp. white pepper
- 6 each eggs
- 1 each C. shredded sharp Cheddar cheese
- 6 each English muffin halves, toasted and buttered
Instructions
- 1
Mix soup, milk, sherry and white pepper until smooth.
- 2
Spread about 1/3 mixture in bottom of a buttered glass casserole.
- 3
With spoon make 6 indentations, spaced evenly in sauce.
- 4
Then break eggs carefully into indentations.
- 5
Sprinkle eggs with salt if desired.
- 6
Cover eggs with remaining sauce.
- 7
Top with cheese and sprinkle with paprika.
- 8
Bake, uncovered, at 325ºF until eggs are set about 15 to 20 minutes.
- 9
Serve on toasted English muffins.
Tags
soupamericanthe-versatile-egg
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