Eggs Over Toast - cooking recipe

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