Classic Campbelled Eggs

• 1 (10 3/4 ounce) cancampbell's condensed cheddar cheese soup
• 8 eggs, beaten
• 1 dash pepper
• 2 tablespoons butter or 2 tablespoons margarine
• chopped parsley (to garnish)

1. In medium bowl, mix soup, eggs, and pepper.
2. In medium skillet over low heat, heat margarine.
3. Add egg mixture.
4. As eggs begin to set, stir lightly so uncooked egg mixture flows to bottom.
5. Cook until set but still moist.
6. Garnish with parsley.

cancampbells condensed, eggs, pepper, butter, parsley

Taken from www.food.com/recipe/classic-campbelled-eggs-429937 (may not work)