Title: Eggs a la Goop
Categories: Breakfast Check
Yield: 8 Servings
| 1/2 | c | Mushrooms; chopped |
| 1/2 | c | Fresh onions; chopped |
| 1 | cn | Cream of mushroom;or |
| 1 | cn | Cream of shrimp soup. |
| 8 | | Eggs |
| 6 | oz | Can shrimp; drained |
| 1/4 | lb | Cheddar cheese; grated |
| 1/4 | lb | Monterey jack cheese; grated |
Several strips of bacon fried well done and crumpled. Set aside. NOTE:
measurements are approximate. Put mushrooms and onions in skillet with a
little oil and cook over medium heat until softened. Add cream of Mushroom
soup (undiluted) and stir until mixture is liquidized. Whip eggs in
separate bowl and then fold into the mushroom mixture. When eggs are almost
set, add shrimp and continue stirring. When mixture becomes set, sprinkle
cheese over the top and put in 300 degree oven until the cheese is
melted.Take eggs out of oven and scoop onto plates.. Top with crumbled
bacon. Serve with toasted English muffins and orange Marmalade.