Buffet Eggs

• eggs↗12
• cream of chicken soup1 can

  10 1/2 ounce

• milk↗1 cup

Step-by-step instructions

1. 1

   In a large skillet or electric fry pan, blend together soup and milk.

2. 2

   Bring mixture to a simmer.

3. 3

   Gently drop 12 eggs in hot soup mixture.

4. 4

   Cover and cook 10 minutes on Low heat. DO NOT OVERCOOK.

5. 5

   Spoon eggs and sauce on toast.

6. 6

   Serve with home fries and ham.

7. 7

   Tips:.

8. 8

   Break eggs in a saucer before adding to soup mixture.

9. 9

   Cook as many eggs as needed.

10. 10

    Try with cream of mushroom soup.