can condensed cream of chicken, celery, mushroom or
Cheddar cheese soup
8
eggs, slightly beaten
dash
pepper
2 tbsp.
butter or
margarine
Instructions
In medium bowl, stir soup until smooth; beat in eggs and pepper.
In 10 inch skillet over medium heat, melt butter. Pour in egg mixture. As eggs begin to set, stir lightly so uncooked egg flows to bottom. Cook until set but still very moist; serve immediately. Yields 3 cups. 4 servings.
Great American Cookbook
Author's Comments
You may have encountered this recipe tucked into egg cartons in the early 1950s. It’s one of Campbell Soup Company’s all time most popular recipes, a great way to add flavor to everyday scrambled eggs. Try it with Campbell’s Cheddar cheese, cream of celery, cream of mushroom and cream of chicken soups to make breakfast more interesting.
Instructions
In medium bowl, stir soup until smooth; beat in eggs and pepper.
In 10 inch skillet over medium heat, melt butter. Pour in egg mixture. As eggs begin to set, stir lightly so uncooked egg flows to bottom. Cook until set but still very moist; serve immediately. Yields 3 cups. 4 servings.
Great American Cookbook
Author's Comments
You may have encountered this recipe tucked into egg cartons in the early 1950s. It’s one of Campbell Soup Company’s all time most popular recipes, a great way to add flavor to everyday scrambled eggs. Try it with Campbell’s Cheddar cheese, cream of celery, cream of mushroom and cream of chicken soups to make breakfast more interesting.
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