Eggs Ahoy Recipe

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"This dish is not quite eggs Benedict, but it's quite good," reports Martha Creech of Kinston, North Carolina. A can of cream of celery soup is the simple substitute for traditional hollandaise sauce in this quick-and-easy version.

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Eggs Ahoy Recipe

Prep/Total Time: 15 min.

Yield: 3 Servings

15 15

Ingredients

2 tablespoons chopped green pepper
2 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/4 cup milk
3 English muffins, split and toasted
12 Wright® Brand Bacon strips, cooked

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6 poached eggs

Directions

In a saucepan, saute green pepper in 1 tablespoon butter until tender. Add the soup and milk; cook and stir until heated through. Spread remaining butter over muffin halves. Place two bacon strips on each half; top each with a poached egg and the soup mixture. Yield: 3 servings.

Nutritional Facts 1 serving (1 each) equals 582 calories, 36 g fat (14 g saturated fat), 474 mg cholesterol, 1,617 mg sodium, 37 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Eggs Ahoy in Quick Cooking March/April 2000, p12