Cooking Directions

• Beat the soup, eggs and black pepper in a medium bowl with a fork or whisk.
• Heat the butter in a 10-inch skillet over medium heat.  Add the egg mixture. Cook until the eggs are set but still moist, stirring occasionally.  Sprinkle with the parsley.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 8 egg
• 1 dash ground black pepper
• 2 tablespoons butter
• 2 teaspoons chopped fresh parsleyor chives