easy eggs benedict

Easy Eggs Benedict

1 can cream of mushroom or cream of shrimp soup, undiluted
1/2 cup milk
1 tablespoon dry sherry
1/4 teaspoon white pepper
6 eggs
Salt, if desired
1 cup shredded sharp Cheddar cheese
6 English muffin halves, toasted and buttered

Mix soup, milk, sherry and white pepper until smooth. Spread about 1/3 mixture in bottom of a buttered glass casserole. With spoon make 6 indentations, spaced evenly in sauce. Then break eggs carefully into indentations. Sprinkle eggs with salt if desired. Cover eggs with remaining sauce. Top with cheese and sprinkle with paprika. Bake, uncovered, at 325 degrees F until eggs are set about 15 to 20 minutes.

Serve on toasted English muffins.

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