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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 3 servings

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 bacon strips, cooked
  • 6 poached Eggland's Best Eggs

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.

Directions

  1. 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.
Originally published as Eggs Ahoy in Quick Cooking March/April 2000, p12

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.

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