NEW ORLEANS STYLE POACHED EGGS

1 can tomato soup 1 soup can milk 6 oz. Cheddar cheese 2 to 3 chopped green onions 1/4 c. diced green pepper (optional) 4 to 8 eggs English muffins, halved or rice Seasoning to taste

Combine soup and milk in a large skillet and heat to boiling. Add green onions and peppers. Stir in half the cheese and cook until melted. Reduce heat to simmer and break 1 egg at a time into the tomato mixture. Top with remaining cheese, cover and cook for 5 minutes or until eggs are poached to desired doneness. Season and serve over split English muffin, rice or mash and gravy.

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