Classic Campbelled Eggs

January 12, 2014

163

The secret to these extra-creamy scrambled eggs is the addition of cream of celery soup beaten into the eggs before cooking.

What You'll Need
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
8 eggs
dash Ground black pepper
2 tablespoons butter
Chopped fresh parsley or chives

How to Make It 1 Beat the soup, eggs and black pepper in a medium bowl with a fork or whisk. 2 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.

Nutritions

Calories
80

Sodium
94mg
3% DV

Fat
7g
10% DV

Protein
6g
12% DV

Carbs
0.4g
0% DV

Fiber
0.7g
2% DV