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Classic Campbelled Eggs
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1 can | Cream of Celery Soup |
8 | eggs, beaten |
Black Pepper | |
2 tbsp | Butter |
Parsley | |
Chives, alternative |
Beat the soup, eggs and black pepper with a whisk in a large bowl.
Heat the butter in a 12" skillet over medium heat. Add the egg mixture. Cook until the eggs are set but still very moist, stirring lightly. Sprinkle with parsley
Soup may be substituted with another type of Campbell's condensed soups.
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