A Progresso soup becomes dinner when you heat it, stir in butter and an egg or two, and crown it with oyster crackers. The yolk breaks into the warm broth while the white sets, adding richness and substance to what the can gives you.

Serves 2. 15 minutes, 10 at the stove.

About 160 calories a serving, 7 g protein, 9 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour the canned soup into a pot and set it over medium heat. Stir it occasionally while you prepare the rest.5 min
2. When the soup steams and small bubbles break at the edges, stir in 1 tablespoon butter until it melts, then taste and add a pinch of salt and pepper if needed.
3. Crack 2 eggs into the simmering soup, spacing them apart, and cook until the whites are set and opaque, about 3 minutes, while the yolks stay soft in the center.3 min
4. Pour the soup and eggs into two bowls. Top each with a handful of the oyster crackers from the package.

Note The soup already has bacon and cream, so it needs nothing else but the eggs for ballast. Leftover soup stores in the fridge three days; reheat gently and add a fresh egg when you serve it. Serve with crusty bread on the side if the crackers alone do not fill you.