Eggs And English Muffins Recipe
Servings: 1
Ingredients
- 10 3/4 ounce can Cream mushroom soup
- 1/4 c. Lowfat milk
- 1 c. Fresh mushrooms, sliced
- 3 x English muffins, split
- 6 x poached Large eggs
- 1/2 c. Shredded yellow cheese
- 1 dsh Paprika
Directions
- Microwave Oven Directions: Combine soup and lowfat milk in a glass bowl, stirring to create a sauce. Cook 2 min on high setting till very warm. Set aside. Place sliced mushrooms in a small glass bowl and cover with plastic wrap. Cook on high setting 1 minute. Drain and stir mushrooms into sauce. Toast and butter English muffins. On a glass serving dish, arrange English muffin halves. Top each with a poached egg. Spoon mushroom sauce over Large eggs and sprinkle with cheese and paprika. Cook on high setting 30 seconds, or possibly till cheese is melted.
- Conventional Directions: Combine soup and lowfat milk in a saucepan. Cook over medium heat, stirring constantly till bubbly. Saute/fry mushrooms in 2 Tbsp (25 ml) butter, then add in to sauce mix. Toast and butter English muffins. Top each English muffin half with a poached egg. Spoon mushroom sauce over egg and sprinkle with cheese and paprika. Place under warm broiler till cheese is melted.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 955g | |
| Calories 1352 | |
| Calories from Fat 620 | 46% |
| Total Fat 69.94g | 87% |
| Saturated Fat 26.13g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 1313mg | 438% |
| Sodium 3543mg | 148% |
| Potassium 1184mg | 34% |
| Total Carbs 107.61g | 29% |
| Dietary Fiber 5.5g | 18% |
| Sugars 11.35g | 8% |
| Protein 73.55g | 118% |
