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

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

Nutritional Facts

1 each: 582 calories, 36g fat (14g saturated fat), 474mg cholesterol, 1617mg sodium, 37g carbohydrate (5g sugars, 2g fiber), 27g protein.

  • 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 eggs
  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

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