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Eggs over Toast

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
RUTHANN71

RUTHANN71

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Caroline C
4

Caroline C

6/14/2006

Made it, tasted it, threw it away. Horrible consistency, nasty flavor.

abbysmike
4

abbysmike

11/20/2005

Very good recipe BUT --- cut the recipe in half until you're sure that you like it. I added bacon bits to add a little flavor. You might need to add something else to engage your taste buds.

kellybellybalooza
0

kellybellybalooza

12/29/2013

My Mom and Gma make this every Christmas morning and call them "Winter Eggs". They mix about a 1/2 a teaspoon cornstarch w/ water, and then wisk that mixture into the soup/milk mixture to make the consistency better. They also add a splash of Sherry cooking wine. They don't add anything but the sliced hard-boiled eggs to the soup mixture... my family could never get enough!

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