Eggs over Toast

Sliced hard-cooked eggs are simmered with vegetables in a mushroom gravy. Serve over biscuits or toast. My mom started making this when I was little with all the left over eggs from Easter. It's awesome and the recipe can be changed a lot. You can use leftover ham or chicken too. It basically a throw in kind of recipe.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 256 Calories

Ingredients

• 2 cups milk
• salt and pepper to taste
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
• 6 hard-cooked eggs, sliced
• 8 slices white bread, toasted

Recipe Instructions

Step 1

In a large saucepan, stir together the cream of mushroom soup, sliced eggs, mixed vegetables, milk, salt and pepper. Bring to a simmer over medium heat, and cook until vegetables are heated through. To serve, place toast onto plates, and spoon the sauce over it.