This is one of those recipes that you must try. I wasn’t so sure I would like it, but it was served to me as breakfast by my husband’s father. Mind you, this was on my first visit to Cincinnati as Tom’s girlfriend. Papa (as he was later known in our house and to all the kids’ friends) served this with such pride. It is delicious and a great variation to bacon-and-egg type breakfasts.
Makes 4-6 Servings
2 T. butter
2 c. onions chopped (white or yellow)
2 cans Campbell’s tomato soup
3 small bay leaves
1t. sugar (or 2 packets of sugar substitute) Pinch of salt
Slice of toast for each egg
Sauté onions in butter until translucent in a large sauce pan. Add the remaining ingredients and sprinkle with paprika. Cook to a boil.
Add cracked eggs. Cover sauce pan and cook 10 minutes or until the eggs are done to your liking. Toast and butter a piece of bread for each egg.
Place a cooked egg on the buttered toast and pour sauce on top. Serve warm.