Buffet Eggs

Recipe by Sageca
READY IN: 15mins
YIELD: 12 eggs


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


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