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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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These creamed eggs on toast get their rich, comforting flavor from a can of cream of mushroom soup mixed with melted cheddar cheese. What a nice way to get the day going!âEdie Farm, Farmington, New Mexico Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom or cream of chicken soup, undiluted |
1/2 cup shredded cheddar cheese |
3 hard-cooked eggs, sliced |
1 tablespoon finely chopped pimientos |
4 pieces toast or 2 english muffins, split and toasted |
paprika or minced fresh parsley |
Directions:
1. In a saucepan, heat soup over medium heat until hot and bubbly. Reduce heat; stir in cheese. Cook and stir until cheese is melted. Fold in eggs and pimientos; cook until heated through. Serve over toast or English muffins. Garnish with paprika or parsley. Yield: 2 servings.
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