The secret to these extra-creamy scrambled eggs is the addition of cream of celery soup beaten into the eggs before cooking.
cost per recipe: $2.88
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
dash ground black pepper
teaspoons chopped fresh parsleyor chives
Beat the soup, eggs and black pepper in a medium bowl with a fork or whisk.
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.