Eggs Delmonico

Name: Eggs Delmonico
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings.
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

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

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.