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Eggs Delmonico

 Eggs Delmonico
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!—Edie Farm, Farmington, New Mexico
2 ServingsPrep/Total Time: 10 min.


  • 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


  • 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.
Nutritional Facts: One serving (1 each) equals 486 calories, 26 g fat (11 g saturated fat), 355 mg cholesterol, 1,702 mg sodium, 40 g carbohydrate, 3 g fiber, 22 g protein.