Creamy Mushroom & Egg Toast
To me this sounds really good and I will have to make this soon. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 tablespoons butter, (1/2 stick)
- 500 grams white button mushrooms, sliced, (1 lb)
- 2 cans condensed cream of mushroom soup, (Shortcut)
- 1/2 cup milk
- 4 hard boiled eggs, peeled and chopped
- 8 slices bread, toasted and buttered
- paprika, smoked if you have it
Instructions
- Melt the butter in a large non stick pan on medium heat. When hot, add the mushrooms. Cook and stir often until the mushrooms are cooked through and releasing water, about 6-8 minutes. Remove the pan from heat and set aside.
- In a large microwave safe bowl, whisk together the soup and milk. Cover with plastic wrap and cook on high for 2-3 minutes to heat through. If making the soup with the shortcut, it will be plenty hot.
- To the soup mixture, add the mushrooms plus the liquid from the pan and the eggs. mix together and microwave for an another 3-4 minutes or until nice and hot.
- Serve over buttered toast and lightly sprinkle with paprika to taste.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Recipe adapted from Just A Pinch Recipe Club, Susan Bickta, and the original recipe is here.
United States.
United States.
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