creamy mushroom and egg toast

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By Susan Bickta
from Kutztown, PA

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.

serves 4
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For creamy mushroom and egg toast

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

How To Make creamy mushroom and egg toast

  • 1
    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.
  • 2
    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.
  • 3
    Add the chopped eggs and mushrooms (with their liquid). Mix well. Cook an additional 3-5 minutes until hot.
  • 4
    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.
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