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
The secret to these extra-creamy scrambled eggs is the addition of cream of celery soup beaten into the eggs before cooking.
Directions
Print
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 Soup
8 egg
1 dash ground black pepper
2 tablespoons butter
2 teaspoons chopped fresh parsleyor chives
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