Slices of toast, topped with cream of mushroom soup and sliced hard-boiled eggs. This was one of Christine Strommen’s favorite breakfasts to make for her family.
-By Robert Salzer
6 hard boiled eggs, sliced
1 can cream of mushroom soup
1/2 can milk
4 slices of toast
Paprika for top
Pepper to taste
- In a medium pot over medium-low heat, mix soup and milk with a wire whisk until it’s no longer lumpy.
- Add eggs and stir gently. Heat through.
- Serve over dry toast. Sprinkle paprika generously on top.