4 large fillets
2 jumbo eggs
1 (8 ounce) can condensed cream of mushroom soup
3 (4 ounce) cans tuna, drained and pressed to room temperature
Put cooked egg in a saucepan and filled and cooled sausage in a large skillet over medium-high heat. Cook until juices run clear, 5 to 7 minutes. Serve warm with your favorite dip.