Eggs Benedict I

Eggs Benedict

1 can cream of mushroom soup 2 English muffins 8 pieces Canadian bacon 4 eggs

dilute soup with 3/4 cup water. Split muffins. Toast them, then cut each half into 8 wedges, trying to keep shape intact. Place 1/2 muffin in individual baking dish. Cover each with 2 pieces Canadian bacon. Make small hollow in center, break eggs into it. Spoon over top 1/2 cup mushroom soup mixture. Bake at 350 for 12 to 15 minutes. Eggs should be set, but not hard cooked. They will continue cooking a little after being removed from oven. Serves 4 Source:My Old Recipes

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