Campbelled Eggs
*from Recipes From The Heart: Baby Boomers Edition, a collection of recipes
from the Voluntary Action Center of Sycamore, IL; 2009. Morris Press Cookbooks,
Kearney NE.
(1) 11oz can condensed cream soup (celery, mushroom, cheddar cheese or chicken)
8 eggs, slightly beaten
2 Tbsp butter or margarine
dash of pepper
Melt butter in skillet over low. Combine eggs and soup. Pour in skillet. As
mixture begins to set around the edges, gently lift cooked portions with an egg
turner so that thin, uncooked egg mixture can flow to the bottom. Continue this
until completely set, but still moist. Serves 4