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

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What You'll Need

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
8 eggs
dash Ground black pepper
2 tablespoons butter
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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Recipe Nutritional Information

Made With

Campbell's 98% Fat Free Cream of Celery Soup Campbell's Cream of Celery Soup

calories

211 224

totalfat

15g 16g

saturatedfat

6g 6g

cholesterol

434mg 434mg

sodium

455mg 554mg

totalcarbohydrate

6g 6g

dietaryfiber

1g 2g

protein

13g 13g

vitamina

13%DV 15%DV

vitaminc

0%DV 0%DV

calcium

7%DV 7%DV

iron

10%DV 10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

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

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