Saucy Eggs with English Muffins

Mary Parker's Note:

Much like eggs benedict but with a sauce made of cream of chicken soup

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 6 slices bacon , fried with 1 tbsp of fat
• 1 can cream of chicken soup
• ½ teaspoon dry mustard
• ½ cup chopped onion
• ½ cup milk
• 1 cup shredded cheddar cheese
• 6 eggs
• 3 English muffins

Directions:

1. Saute onions in bacon fat.
2. Stir in milk, cream of chicken soup and mustard- heat until warm.
3. Place sauce in greased 9x13 pan.
4. Break eggs on top of sauce- cover with crumbled bacon.
5. Bake for 20 minutes at 350 degrees.
6. Place 1 egg and sauce on toasted english muffin.
7. Sprinkle with shredded cheese.

Reviews

[Mrs. DLS]

I love, love, love eggs benedict but have been afraid of making them at home. This recipe satisfies my craving for benedict and Mr. DLS loved it too. I didn't bake mine, just made the sauce and simmered it for about 20 minutes. Poached my eggs and then followed the rest of the directions.

[LainieBug]

Delicious egg recipe! Because the eggs were baked the yolks came out hard and though this did not take away from the yumminess, I prefer a soft yolk. I plan to make this again, but will heat the sauce on the stovetop and poach the eggs, then spoon sauce over the eggs and top with the bacon and cheese. I also used 100% whole wheat English muffins.