Classic Campbelled Eggs

Campbell's Classic Campbelled Eggs Recipe

The secret to these extra-creamy scrambled eggs is the addition of cream of celery soup beaten into the eggs before cooking.

At a glance

Prep

5 min.

Total

15 min.

Serves

4

Servings: about 3/4 cup each

Cook: 10 min.

Made With

  • Campbell’s® Condensed Cream of Celery Soup

    Campbell’s® Condensed Cream of Celery Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

    Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
8 eggs
1 dash ground black pepper
2 tablespoons butter
2 teaspoons chopped fresh parsley or chives

How to Make It

  • 1

    Beat the soup, eggs and black pepper in a medium bowl with a fork or whisk.

  • 2

    Heat the butter in a 10-inch skillet over medium heat.  Add the egg mixture. Cook until the eggs are set but still moist, stirring occasionally.  Sprinkle with the parsley.

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  • Easy Substitution: Substitute Campbell's® Cream of Chicken Soup for the Cream of Celery.
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RID#24319

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