Weekend Brunch
From chefmeow 15 years ago
- 20 minutes to make
- Serves 4
WEEKEND BRUNCH This recipe came from an estate sale. I obtained it when I purchased the family collection from the Byrd Estate in Cedar Hill, Texas in 1993.
Ingredients
- 1 can cream of mushroom soup undiluted shopping list
- 1/2 cup shredded swiss cheese shopping list
- 2 tablespoons milk shopping list
- 2 teaspoons minced onion shopping list
- 1 teaspoon dried dill weed shopping list
- 4 eggs shopping list
- 2 English muffins split, toasted and buttered shopping list
How to make it
- Combine soup, cheese, milk, onion and dill weed.
- Cook over medium heat to just beginning to bubble.
- Break an egg into sauce dish then stir egg into sauce holding side close to sauce surface.
- Repeat with remaining eggs.
- Spoon enough sauce over egg to coat lightly.
- Cover and cook over medium heat basting with sauce until eggs are cooked to desired degree of doneness.
- Serve on English muffins and spoon sauce over eggs.
People Who Like This Dish 5
- greekgirrrl Long Island, NY
- mystic_river1 Bradenton, Florida
- grk Houston, TX
- chefbaudri Grand Rapids, MI
- shuga United States
- tippystclair North Hollywood, GB
- chefmeow Garland, TX
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Good job chef you have my 5
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