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Campbelled Eggs


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Rate this recipe 4.8/5 (4 Votes)
Campbelled Eggs 1 Picture


  • 1 can (10 3/4 oz) Campbell's Condensed Cream of Celery Soup
  • 8 eggs
  • dash ground black pepper
  • 2 tablespoons butter
  • chopped fresh parsley or chives


Servings 4


Step 1

Beat the soup, eggs and black pepper in a medium bowl with a fork or whisk. Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture. Cook until the eggs are set but still moist, stirring occasionally. Sprinkle with the parsley or chives.

Tip: Substitute Campbell's Cream of Chicken Soup for the Cream of Celery.


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