Easy Brunch Recipe
At church, I do a men's breakfast, every three months. I did this recipe on April 2.
Egg Newport.
12 Hard-boiled eggs, peeled and sliced.
3 10.5 oz cans of cream of mushroom soup.
1 cup milk.
10 oz. mayonnaise.
1 tablespoon chives
1/2 cup bacon, cooked and chopped.
In a medium bowl, mix together the soup, milk and mayonnaise. Combine well.
In a 9X13-inch baking pan, place a small amount of the sauce.
'Layer' half of the sliced eggs on top of the sauce.
Place some more sauce on top of eggs.
Repeat with remaining sliced eggs, and finishing with sauce on top.
Sprinkle the chives over top; cover with foil and place in refrigerator over night.
Next morning, preheat oven to 350
2 Comments
Recommended Comments