Buffet Eggs Recipe

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Buffet Eggs
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Ingredients
3
Count
Nutrition
216
Calories
Total time
10
Minutes
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Ingredients:

  • 12 eggs
  • 1 (10 1/2 oz) can cream of chicken soup
  • 1 cup milk

Directions:

  1. In a large skillet or electric fry pan, blend together soup and milk.
  2. Bring mixture to a simmer.
  3. Gently drop 12 eggs in hot soup mixture.
  4. Cover and cook 10 minutes on Low heat. DO NOT OVERCOOK.
  5. Spoon eggs and sauce on toast.
  6. Serve with home fries and ham.
  7. Tips:.
  8. Break eggs in a saucer before adding to soup mixture.
  9. Cook as many eggs as needed.
  10. Try with cream of mushroom soup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 215.96 Kcal (904 kJ)
Calories from fat 122.63 Kcal
% Daily Value*
Total Fat 13.63g 21%
Cholesterol 492.83mg 164%
Sodium 262.92mg 11%
Potassium 281.18mg 6%
Total Carbs 4.88g 2%
Sugars 3.13g 13%
Protein 19.14g 38%
Iron 2.7mg 15%
Calcium 149.6mg 15%
Amount Per 100 g
Calories 107.8 Kcal (451 kJ)
Calories from fat 61.21 Kcal
% Daily Value*
Total Fat 6.8g 21%
Cholesterol 246mg 164%
Sodium 131.24mg 11%
Potassium 140.35mg 6%
Total Carbs 2.44g 2%
Sugars 1.56g 13%
Protein 9.55g 38%
Iron 1.4mg 15%
Calcium 74.7mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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