Buffet Eggs

Perfect eggs for a group or cut the portion down and enjoy!

• Ready In: 15 mins
• Yields: 12 eggs

Ingredients

• 12  eggs
• 1 (10 1/2ounce) can  cream of chicken soup
• 1  cup milk

Directions

1. In a large skillet or electric fry pan, blend together soup and milk.
2. Bring mixture to a simmer.
3. Gently drop 12 eggs in hot soup mixture.
4. Cover and cook 10 minutes on Low heat. DO NOT OVERCOOK.
5. Spoon eggs and sauce on toast.
6. Serve with home fries and ham.
7. Tips:.
8. Break eggs in a saucer before adding to soup mixture.
9. Cook as many eggs as needed.
10. Try with cream of mushroom soup.