Blushing Bunny
Yield
4 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 ½ | ounces |
tomato soup
|
|
| ¼ | teaspoon |
dry mustard
|
|
| ½ | pound |
cheddar cheese, very old, sharp
cut in pieces |
|
| 1 | each |
eggs
slightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 303.5 | ml/g |
tomato soup
|
|
| 1.3 | ml |
dry mustard
|
|
| 226.8 | g |
cheddar cheese, very old, sharp
cut in pieces |
|
| 1 | each |
eggs
slightly beaten |
|
Directions
Melt butter in skillet, stir in cheese and melt.
Add seasonings.
Add cream slowly.
Remove skillet from fire and beat in egg. Serve hot on thin toast.
Makes 4 servings.
