Eggs Ahoy

Ingredients

• 2 Tbsp. chopped green pepper
• 2 Tbsp. butter or margarine, divided
• 1 can condensed cream of celery soup, undiluted
• 1/4 cup milk
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• 3 English muffins, split and toasted
• 12 bacon strips, cooked
• 6 eggs, poached

Directions

In a saucepan, sate green pepper in 1 Tbsp. of butter until tender. Add the soup and milk; cook and stir until heated through. Spread the remaining butter over muffin halves. Place two bacon strips on each half; top each with a poached egg and the soup mixture.

By Robin from Washington, IA