Prep 5 mins
Cook 10 mins
Super creamy scrambled eggs. Fast, easy, and tasty.
- 1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of celery soup
- 8 eggs, beaten
- 1 dash pepper
- 2 tablespoons butter
- fresh parsley, chopped (to garnish)
- Stir soup until smooth.
- Beat in eggs and pepper.
- In a skillet, melt butter, and cook egg mixture in butter, stirring lightly, until eggs set (will still be very moist).
- Sprinkle with parsely to garnish, if desired.
It tasted ok, I probably wont make it again yet it did fill me up and I was able to get it all down. It was really easy to make, a nice twist on eggs, looked good too. Oh yea, I used the cream of chicken.
This was a big hit with my family, a really delicious way to do eggs - thanks for sharing :)
I made the scrambled eggs with cream of chicken for me and my mother, and we both thought it was delicious!