A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Poached-Egg And Tuna Sandwiches
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- #47365
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
6 eggs
1 can (7 ounce size) tuna, drained
1 tablespoon chopped parsley
2 tablespoons chopped celery
2 teaspoons chopped chives
1/4 cup mayonnaise or cooked salad dressing
2 tablespoons chopped pimiento
2 teaspoons lemon juice
2 tablespoons chili sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
6 buttered toast slices, crusts removed
1 green pepper, sliced into 6 (1/4-inch) rings
6 parsley sprigs
directions
Bring water (1 inch deep) in shallow pan to boiling point. Reduce heat to simmer. Break each egg into a saucer; quickly slip egg into water. Cook, covered, 3 to 5 minutes.
Lift eggs out of water with slotted spoon or pancake turner. Drain well. Refrigerate to cool completely.
Meanwhile, mash tuna with fork. Add chopped parsley, celery, chives, 2 tablespoons mayonnaise, pimiento, lemon juice, chili sauce, salt, and pepper; mix until thoroughly combined.
Spread tuna mixture on toast. Place a poached egg in center of each slice. Place a green-pepper ring around each egg. Then top each egg with 1 teaspoon mayonnaise. Garnish with parsley sprig.
added by
ChefBismarck
nutrition data
Nutritional data has not been calculated yet.
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