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Eggs over Toast

By: RUTHANN71  
"My mom started making this when I was little with all the left over eggs from Easter. It's awesome and the recipe can be changed a lot. You can use leftover ham or chicken too. It basically a throw in kind of recipe."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (3)

Rate/Review | 52 people have saved this

What to Drink?

Wine Sparkling wine
Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
  • 6 hard-cooked eggs, sliced
  • 1 (16 ounce) package frozen mixed vegetables, thawed
  • 2 cups milk
  • salt and pepper to taste
  • 8 slices white bread, toasted

Directions

  1. In a large saucepan, stir together the cream of mushroom soup, sliced eggs, mixed vegetables, milk, salt and pepper. Bring to a simmer over medium heat, and cook until vegetables are heated through. To serve, place toast onto plates, and spoon the sauce over it.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 256 | Total Fat: 10.8g | Cholesterol: 164mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2005 by abbysmike 
Very good recipe BUT --- cut the recipe in half until you're sure that you like it. I added... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2006 by Caroline C 
Made it, tasted it, threw it away. Horrible consistency, nasty flavor. MORE

 
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