Creamy Mushroom and Egg Toast

Susan Bickta


This was a "go to" recipe my mother made for us when we were growing up in the 1960's. It's a quick and easy recipe and can be served in less than 1/2 hour. The toast soaks up the creamy soup and the mushrooms add just the right amount of "chewiness". This is truly, a family favorite.

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5 Min
20 Min
Stove Top


4 Tbsp
1 lb
white mushrooms, sliced
2 can(s)
condensed cream of mushroom soup (10.75 ounces each)
1/2 c
4 large
eggs, hard-cooked and chopped
8 slice
white bread, toasted and buttered
1/2 tsp
smoked paprika


1Place a 10-inch non=stick skillet over medium high heat. Add the butter and mushrooms. Cook, stirring often, for 6-8 minutes or until mushrooms are cooked through and are giving up their liquid. Set aside.
2In a large microwave safe bowl, combine the condensed soup and milk. Mix with a wire whisk and mix well until no lumps remain. Cover and cook on HIGH for 2-3 minutes to heat through.
3Add the chopped eggs and mushrooms (with their liquid). Mix well. Cook an additional 3-5 minutes until hot.
4To serve: Place 2 slices of prepared toast on each of 4 plates. Top toast with mushroom mixture. Sprinkle evenly with smoked paprika according to your taste.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Eggs
Regional Style: American