Poached Eggs Supreme |
| Name: |
Ron Johnson |
| Base: |
MacDill AFB |
| Recipe: |
1 tablespoon instant minced onion; 1 tablespoon butter; 1 can cream of chicken soup; 2/3 cup milk; 4 eggs; 2 English muffins, split and toasted. Cook and stir onion in butter in large skillet for one minute. Stir in a mixture of the soup and milk and heat to a low boil. Carefully slip eggs, one a time into the soup mixture and cover. Cook over medium heat until eggs are desired doneness. Place one egg on each muffin half. Spoon sauce over each and sprinkle with paprika. Serve with brown and serve sausage links. |
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