Campbelled Eggs
- ------------------------CAMPBELL'S SOUP RECIPE BROCH------------------------
- 1 cn Cream of mushroom soup
- 8 Eggs
- 1/8 ts Pepper
- 2 tb Butter
Conventional: In bowl, stir soup until smooth; gradually blend in eggs and
pepper. Melt butter in skillet over low heat. Pour in egg mixture. As eggs
begin to set, stir lightly so uncooked egg flows to bottom. Cook until set
but still very moist. Microwave: In 3-qt microwave casserole, stir soup
until smooth. Add eggs and pepper; beat until smooth. Cover and microwave
on HIGH 6-1/2 minutes or until eggs are nearly set, stirring every two
minutes. Let stand, covered, 2 minutes.
pepper. Melt butter in skillet over low heat. Pour in egg mixture. As eggs
begin to set, stir lightly so uncooked egg flows to bottom. Cook until set
but still very moist. Microwave: In 3-qt microwave casserole, stir soup
until smooth. Add eggs and pepper; beat until smooth. Cover and microwave
on HIGH 6-1/2 minutes or until eggs are nearly set, stirring every two
minutes. Let stand, covered, 2 minutes.
