Classic Campbelled Eggs Recipe

Classic Campbelled Eggs Recipe

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
  • 8 eggs, beaten
  • 1 dash ground black pepper
  • 2 tablespoons butter or margarine
  • chopped fresh parsley or chives
  1. Stir soup until smooth. Beat in eggs and pepper.
  2. Heat butter in skillet. Add egg mixture. Cook until set but still very moist, stirring lightly. Sprinkle with parsley.
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