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.
Place 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.
In 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.
Add the chopped eggs and mushrooms (with their liquid). Mix well. Cook an additional 3-5 minutes until hot.
To 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.