Poached eggs supreme
6 servings
1 can (10½ ounces) condensed Cheddar cheese soup
2 tablespoons chopped green pepper
¼ cup process sharp Cheddar cheese spread
6 slices toast
6 eggs
Combine soup and green pepper; heat. Spread cheese on toast. Poach eggs until firm (p. [38]). Place eggs on toast and cover with hot soup mixture. Serve immediately.
Note: Use only clean, sound-shelled eggs in this recipe.
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Serve with green beans, fruit salad, and oatmeal cookies.