Toasted English muffins topped with Canadian bacon, eggs and creamy chicken soup.
INGREDIENTS (for 4 servings):
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can milk
- 8 strips Canadian-style bacon
- 8 eggs
- 4 English muffins, split and toasted
Split English muffins in half and toast; set aside. In a small saucepan, heat soup and milk over low heat.
Place Canadian bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Set aside and keep warm. Add eggs to skillet and cook as desired.
Place English muffin halves on serving plates. Top with Canadian bacon and then eggs. Spoon warm soup over eggs.