Cooking Directions

• Pour water into a 10-inch deep-sided skillet to 1 1/2 inches deep and heat to a simmer.  Do not boil.  Stir in the vinegar.  Crack 1 egg into a cup and pour it gently into the water.  Repeat with the remaining eggs.  Gently push the egg whites closer to the yolks.  Turn off the heat and cover the skillet.  Let stand for 4 minutes or until the egg whites are set.  Remove the eggs from the skillet with a slotted spoon and drain on paper towels.  Cover and keep warm.
• Heat the gravy, mustard and black pepper in a 10-inch skillet over medium-high heat to a boil, stirring occasionally.  Add the turkey.  Reduce the heat to low.  Cook until the turkey is hot.
• Place 1 slice turkey and 1 egg onto each muffin half.  Spoon the gravy mixture over the eggs.  Sprinkle each with about 1/4 teaspoon parsley.

Ingredients

• 4 egg
• 1 tablespoon white apple cider vinegar
• 1 can (13.8 ounces) Campbell’s® Turkey Gravy or 1 3/4 cups Swanson® Turkey Gravy
• 1 teaspoon Dijon-style mustard
• 1 dash black pepper
• 4 slices  roasted or deli turkey (about 1 ounce each)
• 2 Pepperidge Farm® Original English Muffins, split and toasted
• 1 teaspoon chopped fresh parsley