Campbelled Eggs - cooking recipe

Ingredients

1 can Campbell's cream of chicken soup
8 eggs, slightly beaten
2 Tbsp. butter

Preparation

In a bowl, stir soup until smooth.
Gradually stir in eggs. In a 10-inch skillet, melt butter over low heat.
Pour egg mixture into skillet.
As mixture begins to set around the edges, lift cooked portion with a spatula so uncooked portion can flow to bottom of the pan.
Continue lifting until eggs are completely set, about 8 minutes.
Makes 4 servings.