Product Recipes
- 10 hard-boiled eggs
- 1/2 pound fresh mushrooms
- 1 tbsp butter
- 10 3/4 ounce can condensed cream of mushroom soup
- 1/2 cup light mayonnaise
- 1/2 cup lowfat milk
- 1/4 cup (or less) sherry
- 1 1/2 tsp chopped chives
- 1 pound bacon
- 4 to 6 English muffins, split and toasted
- Slice eggs and put in a 9x9" baking dish.
- Slice and saute mushrooms in the butter and spoon over the eggs.
- In a blender combine soup, mayonnaise, sherry, and milk.
- Pour over eggs and mushrooms.
- Cook bacon until crisp and crumble over egg mixture just before baking.
- Top with chives.
- Bake at 350° F for 20 minutes.
- Serve over toasted English muffins.
Serves 4 to 6.
