Eggs over Toast recipe
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- 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
Nutrition Info
- 256.3 caloriescarbohydrate: 28.7 gcholesterol: 163.9 mgfat: 10.8 gfiber: 2.9 gprotein: 11.8 gsaturatedFat: 3.3 gservingSize: -sodium: 760.2 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Eggs over Toast
Directions
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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.