1 (10 -ounce) can Campbell’s Healthy Request Cream of Mushroom Soup
1 tablespoon dried parsley flakes
4 (1 ? -ounce) slices extra-lean ham
2 English muffins, split, toasted and lightly sprayed with butter-flavored cooking spray
4 eggs, poached


1. In a medium saucepan, combine soup and parsley flakes. Simmer over low heat while browning ham. In a large skillet sprayed with butter-flavored cooking spray, lightly brown ham slices.
2. For each serving, place slice of ham on muffin half. Place a poached egg on top of ham and spoon some of the soup over each one. Serve immediately.
JoAnna Lund, founder of the Healthy Exchanges weight-loss eating plan, simplified the cooking process and eliminated much of the fat from the classic version of this dish by substituting canned soup for the Hollandaise sauce. You may substitute fired eggs made with egg substitutes for the poached eggs.
Jiffy Eggs Benedict
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