Articles for Christians

A surprising baked egg dish that somehow reminded everyone of fish, despite containing no fish at all.

Ingredients

• 1 can cream of mushroom soup
• 6 eggs
• Salt, to taste (Levi admits he may have used a little too much!)
• Black pepper, to taste
• Onion powder, to taste
• Garlic powder, to taste
• Cilantro, chopped
• Mexican-style shredded cheese

Directions

1. Butter a shallow baking dish.
2. Spread the cream of mushroom soup in the bottom of the dish.
3. Carefully crack 6 eggs over the soup.
4. Sprinkle with salt, pepper, onion powder, and garlic powder.
5. Top with Mexican-style shredded cheese.
6. Sprinkle chopped cilantro over everything.
7. Bake at 325°F until the eggs are set, about 26 minutes.
8. Serve immediately.

Family Notes

This recipe began as an attempt to make the vintage Baked Eggs Country Style recipe.

Several substitutions were made:

• Cream of mushroom soup was used instead of cream of tomato soup.
• Mexican-style shredded cheese was used instead of Swiss cheese.
• Parmesan cheese was omitted.
• Onion powder, garlic powder, and cilantro were added.

The interesting result was that the finished dish developed a flavor and texture that reminded the whole family of fish.

Official family verdict:
“It tastes like fish, but there’s no fish in it.” 😄