Eggs a-la Goldenrod

21 Oct

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


  1. In a medium pot over medium-low heat, mix soup and milk with a wire whisk until it’s no longer lumpy.
  2. Add eggs and stir gently.  Heat through.
  3. Serve over dry toast. Sprinkle paprika generously on top.
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Posted by on October 21, 2011 in Main Dishes


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