Looking for a hearty dish for your brunch menu? How's this: English muffins topped with ham-flecked potatoes, cheddar soup and poached eggs.
What You Need
Original recipe yields 4 servings
3 Tbsp. oil
2 cups ORE-IDA Potatoes O’Brien
1/2 cup chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham
1 can (10-3/4 oz.) condensed cheddar cheese soup
2 Tbsp. milk
2 English muffin s, split
4 egg s, poached
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Let's Make It
Heat oil in large skillet on medium-high heat. Add potatoes; spread to form even layer on bottom of skillet. Cook 7 to 11 min. or until lightly browned, stirring occasionally. Stir in ham; cook 1 to 2 min. or until heated through, stirring frequently. Remove from heat; cover to keep warm.
Cook soup and milk in saucepan on medium heat 3 to 4 min. or until heated through, stirring frequently.
Place muffin halves, cut sides up, on 4 plates; top with potato mixture and eggs. Drizzle with soup mixture.
Garnish with chopped fresh parsley or chives before serving.
How to Poach Eggs
Carefully slide eggs into gently simmering water in skillet; cook 3 to 5 min. or until whites are completely set but yolks are still runny. Remove with slotted spoon. For best results, avoid precooking and reheating poached eggs.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.