dad's souper brunch

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Servs: 4  Prep: 15m  Cook: 15m  

"My dad used to make this for us after church when we were little. It's a simple version of eggs Benedict."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   8 eggs 8 eggs
•   1 (10.75 ounce) can milk 1 (10.75 ounce) can milk
•   4 English muffins, split and toasted 4 English muffins, split and toasted
•   8 strips Canadian-style bacon 8 strips Canadian-style bacon
•   1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of chicken soup

Instructions

1. 1. Split English muffins in half and toast; set aside. In a small saucepan, heat soup and milk over low heat.
   2. Place Canadian bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Set aside and keep warm. Add eggs to skillet and cook as desired.
   3. Place English muffin halves on serving plates. Top with Canadian bacon and then eggs. Spoon warm soup over eggs.

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