This comes from the cookbokk "Great Performances"
TOMATO POACHED EGG SUPPER
1 (10 1/2 oz) can tomato bisque soup
1 1/4 cups milk
4 large eggs
4 slices sourdough bread, toasted
salt and pepper to taste
1 avocado, peeled and sliced
sour cream
4 Tbsp chopped fresh cilantro
4 tsp chopped green onion, optional
In a deep skillet pour soup and milk to a depth of 2-inches. Bring to a light simmer stirring to avoid burning on the bottom.
One at a time crack each egg shell and a slip eggs into soup. Simmer 4-5 minutes or until eggs are firm.
Remove eggs with a slotted spoon. Place on toasted bread and season with salt and pepper. Place slices of avocado and a dollop of sour cream on each sandwich.
Ladle soup into serving bowl. Sprinkle with cilantro and if desired, green onions.
TOMATO POACHED EGG SUPPER
1 (10 1/2 oz) can tomato bisque soup
1 1/4 cups milk
4 large eggs
4 slices sourdough bread, toasted
salt and pepper to taste
1 avocado, peeled and sliced
sour cream
4 Tbsp chopped fresh cilantro
4 tsp chopped green onion, optional
In a deep skillet pour soup and milk to a depth of 2-inches. Bring to a light simmer stirring to avoid burning on the bottom.
One at a time crack each egg shell and a slip eggs into soup. Simmer 4-5 minutes or until eggs are firm.
Remove eggs with a slotted spoon. Place on toasted bread and season with salt and pepper. Place slices of avocado and a dollop of sour cream on each sandwich.
Ladle soup into serving bowl. Sprinkle with cilantro and if desired, green onions.
MsgID: 3131175
Shared by: Barbara, Memphis
In reply to: Recipe: Recipes Using Canned Soup or Broth (21)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Barbara, Memphis
In reply to: Recipe: Recipes Using Canned Soup or Broth (21)
Board: Daily Recipe Swap at Recipelink.com
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