Saucy Eggs with English Muffins

READY IN: 35mins
Recipe by Mary Butterfield

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

Top Review by 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.

Ingredients Nutrition


  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.

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