Dilly Eggs Over English Muffins
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 then spoon enough sauce over egg to coat lightly.
- Cover and cook over medium heat basting with sauce until eggs are cooked.
- Serve on muffins and spoon sauce over eggs.
The Rating
Reviewed by 4 people-
I love dill! Grow it every year in my garden! Great recipe! HIGH FIVE :+D
chefelaine
in Muskoka loved it
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this sounds good too cat thank you
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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