Prep 5 mins
Cook 7 mins
This is really good when you take a bite of the soft yolk with the sauce. You can toast the English muffins if you like. From the Folkestone Bed and Breakfast.
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1⁄2 cup white chablis
- 1 teaspoon parsley
- 1⁄2 teaspoon garlic salt
- 4 eggs
- English muffin
- ham slices
- Bring the soup, wine, and seasonings to a simmer.
- Poach 4 eggs in the mixture to the desired doneness.
- Serve on English muffins topped with slices of ham, and cover with sauce.