Classic Campbelled Eggs
The secret to these extra-creamy scrambled eggs is the addition of cream of celery soup beaten into the eggs before cooking.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
8 egg
1 dash ground black pepper
2 tablespoons butter
2 teaspoons chopped fresh parsleyor chives
8 egg
1 dash ground black pepper
2 tablespoons butter
2 teaspoons chopped fresh parsleyor chives
Instructions
Beat the soup, eggs and black pepper in a medium bowl with a fork or whisk.
Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture. Cook until the eggs are set but still moist, stirring occasionally. Sprinkle with the parsley.
Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture. Cook until the eggs are set but still moist, stirring occasionally. Sprinkle with the parsley.
Classic Campbelled Eggs
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The secret to these extra-creamy scrambled eggs is the addition of cream of celery soup beaten into the eggs before cooking.
Instructions
Beat the soup, eggs and black pepper in a medium bowl with a fork or whisk.Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture. Cook until the eggs are set but still moist, stirring occasionally. Sprinkle with the parsley.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup8 egg1 dash ground black pepper2 tablespoons butter2 teaspoons chopped fresh parsleyor chives
