Basic Eggs Benedict
1 (10.75 ounce) can condensed cream of chicken soup1 (10.75 ounce) can milk8 strips Canadian-style bacon8 eggs4 English muffins, split and toasted
1.Split English muffins in half and toast; set aside. In a small saucepan, heat soup and milk over low heat. 2.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. 3.Place English muffin halves on serving plates. Top with Canadian bacon and then eggs. Spoon warm soup over eggs.
That doesn sound all that great to me. Kinda mushy..........