Publisher Photo
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.

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-boiled large eggs, sliced
  • 1 tablespoon finely chopped pimientos
  • 4 pieces toast or 2 English muffins, split and toasted
  • Paprika or minced fresh parsley

Directions

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.
Originally published as Eggs Delmonico in Cooking for One or Two Cookbook 2003, p17

Nutritional Facts

1 each: 486 calories, 26g fat (11g saturated fat), 355mg cholesterol, 1702mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 22g protein.

  • 1 can (10-3/4 ounces) condensed cream of mushroom or cream of chicken soup, undiluted
  • 1/2 cup shredded cheddar cheese
  • 3 hard-boiled large eggs, sliced
  • 1 tablespoon finely chopped pimientos
  • 4 pieces toast or 2 English muffins, split and toasted
  • Paprika or minced fresh parsley
  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.
Originally published as Eggs Delmonico in Cooking for One or Two Cookbook 2003, p17

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