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Cream of mushroom soup or equivalent
Sauté the vegetables in a little butter until soft.
Combine soups in large pan (it is easier to find the eggs in a flatter pan) heat. Slip the eggs into the simmering soups. Poach until the desired texture (the yolk a little runny or not).
Toast the muffins. Place an egg on each muffin and surround it with the soup/sauce. Serve with fruit.
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A
Cream of celery soup or equivalent
2 eggs per person
2 celery stalks chopped
1 small onion chopped
Mushrooms, sliced or chopped
1/2 English muffin per egg