Eggs Goldenrod
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup Liquid Option
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon dry mustard
- 4 hard boiled eggs, peeled
- Bread Option
OPTIONS
Soup - Use 1 Item
- condensed cream of celery soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed cream of onion soup
- condensed cream of mushroom soup, Shortcut
Liquid - Use 1 Item
- milk
- chicken broth
- half and half cream
- water
Bread - Use 1 Item
- 4 slices toast
- 4 English muffins, split and toasted
- 4 squares hot corn bread
- 4 biscuits, split
Instructions
- In a small saucepan, add the Soup and Liquid Options, parsley, and mustard. Mix together until smooth.
- Cut eggs in half, separate yolks and whites. Coarsely chop the whites and add to the saucepan.
- Place the saucepan on medium heat and heat through, stirring often.
- While the soup mixture is heating, mash yolks with a fork until sand like texture, or force through a small sieve.
- Serve about ½ cup of sauce over Bread Option, garnish with sieved yolks. Enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup. Hard Boiled Chicken Eggs, Hard Boiled Duck Eggs.
Variant: 1. Use hard boiled duck eggs in place of chicken eggs.
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