Breakfast
The Egg Thing (Eggs Benedict-Style Breakfast)
25 minServes 4Nutri-Score C€
C
25 min
25 minThe Egg Thing (Eggs Benedict-Style Breakfast)
what you need
Ingredients
butter (for the muffins)Dairy15 g
green onions (chopped)Produce2 pieces
cream of mushroom soup (1 can)Pantry400 g
whole milk (about 3/4 of the soup can)Dairy270 ml- eggsDairy5 pieces
saltSpices3 g
black pepperSpices2 g- English muffins (split)Bakery4 pieces
smoked paprika (for topping)Spices2 g
per serving
Nutrition
325kcal
- Carbs
- 33 g
- Proteins
- 14 g
- Fat
- 16 g
what you’ll use
Tools
Frying pan
Mixing bowl
Spatula
toaster
step by step
Method
- Step 1
Make the sauce
- Pour the cream of mushroom soup into a bowl.
- Fill the empty can about three quarters of the way with whole milk and add it to the soup.
- Stir well until smooth and combined.
- Step 2
Start the eggs
- Melt the butter in a frying pan and add the chopped green onions.
- Pour the sauce into the pan.
- Crack the eggs directly into the sauce.
- Step 3
Cook covered
- Season with salt and pepper.
- Cover with a lid and cook until the eggs are set and a little firm.
- Step 4
Toast the muffins
- Split and toast the English muffins.
- Spread butter on the toasted muffins.
- Step 5
Assemble and serve
- Place the eggs on the buttered muffins.
- Spoon over as much sauce as you like.
- Top with a little smoked paprika.