Environment
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Eggs
(This recipe yields 4 servings) Printable Version
1 can Cheddar Cheese Soup
Milk (enough to fill can after soup is removed)
Eggs (as many as you want to serve)
English muffins (as many as there are eggs)
Butter or Margarine
Canadian Bacon (optional)
Preheat oven to 350 degrees.
Wash hands well.
Set out ingredients (see above), and the following: mixing bowl, spatula, big spoon, as many custard cups as you plan to prepare eggs, a rimmed baking sheet, potholders, the toaster, and a frying pan (if you are going to use Canadian bacon).
Spray just a little nonstick preparation in the bottom of each custard cup.
Open can (one end only) and, using a spatula, scrape cheese soup out and into a large mixing bowl.
Pour milk into the empty can, swish around a little with the spatula, and pour into the bowl. Stir the soup and milk together.
With a spoon or small measuring cup – or an ice cream scoop – put some of the cheese mixture into the bottom of each custard cup.
Break the eggs (one at a time) into a small bowl or cup, then slide into the custard cup on top of the sauce.
Place the cups on a baking sheet, and slide it into the preheated 350 degree oven, setting the timer for 12 minutes. Or better, set the timer for 10 minutes, so you can check the eggs at that point, then give them another couple of minutes to finish.
While the eggs are in the oven, separate each English muffin into halves. Toast in the toaster, then butter.
If you are planning to serve Canadian bacon, place it in the skillet over low heat until it is browned, turning once.
Now, assemble:
Place one half of each English muffin on a baking sheet (you can use the same