Dad's Souper Brunch Chef John's Recipe
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| Dad's Souper Brunch |
"My dad used to make this for us after church when we were little. It's a simple version of eggs Benedict."
Ingredients :
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can milk
- 8 strips Canadian-style bacon
- 8 eggs
- 4 English muffins, split and toasted
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 30M |
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- Split English muffins in half and toast; set aside. In a small saucepan, heat soup and milk over low heat.
- Place Canadian bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Set aside and keep warm. Add eggs to skillet and cook as desired.
- Place English muffin halves on serving plates. Top with Canadian bacon and then eggs. Spoon warm soup over eggs.
Notes :
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