Eggs & Chicken Soup
"An excellent twist on the usual breakfast foods. Very tasty!"
- Ready In:
- 7mins
- Ingredients:
- 2
- Serves:
-
2-3
ingredients
- 8 large eggs
- 1 (10 1/2 ounce) can cream of chicken soup
directions
- In a large bowl, combine eggs and soup.
- Whip mixture until thoroughly smooth.
- Pour into heated and greased skillet.
- Heat until firm and fluffy, constantly folding egg and soup mixture.
- Serve and enjoy!
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Reviews
-
Made for PAC Spring 2009. These eggs came our wonderfully fluffy! I added a couple of pinches of black pepper to the mix. The texture was surprisingly smooth compared to regular 'scrambled' eggs. Again, I would recommend a low-sodium can of soup as these eggs tasted quite salty. Thanks for posting!
RECIPE SUBMITTED BY
I'm from the Baltimore area. I've been living here all of my life, and enjoy all kinds of foods. I especially enjoy the local cooking.
