Campbelled Eggs

• 1 (10-3/4 oz.) can condensed cream of chicken, celery, mushroom
• Cheddar cheese soup
• 8 eggs, slightly beaten
• dash pepper
• 2 tbsp. butter
• margarine

1. In medium bowl, stir soup until smooth; beat in eggs and pepper.
2. In 10 inch skillet over medium heat, melt butter.
3. Pour in egg mixture.
4. As eggs begin to set, stir lightly so uncooked egg flows to bottom.
5. Cook until set but still very moist; serve immediately.
6. Yields 3 cups.
7. 4 servings.
8. Great American Cookbook

condensed cream, cheddar cheese soup, eggs, pepper, butter, margarine

Taken from www.foodgeeks.com/recipes/21301 (may not work)