Creamed Eggs, Peas And Carrots - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen peas and carrots
1/3 c. vegetable liquid and water
1 can cream of celery soup
1/2 tsp. salt
1/8 tsp. pepper
6 eggs, hard-cooked and cut into eighths
6 slices toast

Preparation

Cook peas and carrots according to directions on package. Drain.
Save liquid.
Combine vegetable liquid and water, soup, salt and pepper in a saucepan.
Add peas and carrots.
Add eggs; mix gently to avoid breaking up eggs.
Heat until mixture is bubbling hot, stirring only as necessary to prevent sticking. Serve over toast.