_6 servings_
1 can (10½ ounces) condensed Cheddar cheese soup
2 tablespoons chopped green pepper
¼ cup process sharp Cheddar cheese spread
6 slices toast
6 eggs
Combine soup and green pepper; heat. Spread cheese on toast. Poach
eggs until firm (p. 38). Place eggs on toast and cover with hot soup
mixture. Serve immediately.