Cream of mushroom

1 can of milk (measure with the cream of mushroom can)

garlic salt

cumin

minced dry onion

creole seasoning

parsley

salt and pepper

eggs

In a bowl combine all ingredients except the eggs. Whisk well. Pour it in a large skillet. Slowly break eggs, one by one and drop them into the cream of mushroom mixture. Should be able to fit 6 eggs if you space them properly. Cook on medium until it starts to bubble a bit. Then turn down to low. Eggs sometimes stick to pan, just use a spatula to make sure it doesn’t stick. Cook them however long you like your eggs. Less cook time means runny eggs. Longer cook times means solid eggs. Serve with buttered toast and left over drippings from the pan!