Campbelled Eggs have always been a family classic. They’re incredibly easy, incredibly tasty, and doesn’t have that disagreeable egg-ish flavor that basic scrambled eggs have. The secret ingredient is weird, yes, but tasty. Everyone who’s ever tried it has liked it (even my cousin, who was the pickiest eater in the history of the world and didn’t like eggs to begin with. He did stop eating it once we told him what was in it, but that’s beside the point).
- 6-10 eggs (8 is the recommended number, but you can change it up a little depending on the number of servings)
- 1 can Campbell’s Cream of Chicken Soup
Beat eggs in a large-ish mixing bowl; add can of soup and mix well with a wire whisk. Pour into large skillet and scramble. Since you’ve added soup, these will be a bit moister and softer than regular scrambled eggs, so don’t overcook them.
These are excellent served on/with toast.
Serves 4 (if using eight eggs)