Monica's Eggs

This morning I was feeling ambitious, so I woke up early and made an extra special breakfast. I call it Monica's eggs because my friend Monica made this egg concoction the weekend we all stayed at her apartment in Chicago for my (and Andrea's) bachelorette party. Monica and Andrea grew up calling this breakfast "Mrs. Johnson's eggs" because Mrs. Johnson (whoever this genius of a woman is) was the one who introduced it to them...

Anyway you start by hard boiling eight eggs and cooking the bacon.

I found a blog on Pinterest where she baked her bacon...ummm that is SOOO smart! 400 degrees for 20 minutes...and they're done! I did the bacon for 25 minutes because I wanted it extra crispy.

Then you sauté the onion in some of the bacon grease (I just used the same pot that I hard boiled the eggs in).

Crumble the bacon

Dice the eggs

Add the cream of mushroom soup, and milk and bring to a boil.

Add the cheese, eggs, and bacon

Toast the English muffins and scoop the egg mixture on top.

Enjoy!!

Here is the recipe in review:

1 lb bacon
sm onion (minced) -or less
1 large can (26 oz) cream of mushroom soup
8 hard boiled eggs, chopped
soup can filled with milk
12 oz sharp cheese, shredded
English muffins

Cook bacon. Set aside and let cool until able to crumble.
Use 1/2 t of bacon grease to sauté onion. Drain.
Add soup and milk. Heat to boiling and then add cheese. Add chopped eggs and crumbled bacon. Stir and simmer.
Heat English muffins in broiler or toast in toaster.
Pour hot sauce over muffins and serve.

Sauce can be made a day ahead and refrigerated. Best if warmed up on the stove rather than microwaved.