Friday, October 31, 2008

PostHeaderIcon Recipe Friday: Scrambled Eggs with a Twist

This week: Scrambled Eggs with a Twist

I ran across this intriguing little recipe for a new twist on an old staple... and in keeping with the Methodist Women's Handbook, always look for ways to use Campbells Cream of [insert type] Soup in a recipe.

  • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup
  • 8 eggs, beaten
  • Dash ground black pepper
  • 2 tbsp. butter OR margarine
  • Chopped fresh parsley
  • Chopped fresh chives

In a large mixing bowl, stir soup until smooth (do not add water). Beat in eggs and pepper.

Heat butter in skillet. Add egg mixture. Cook until set but still very moist, stirring lightly.

Sprinkle with parsley and chives. Serve.


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