Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

creamy mushroom and egg toast

17 Pinches 1 Photo
souxie avatar
Kutztown, PA
Updated on May 13, 2016

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.

prep time 5 Min
cook time 20 Min
method Stove Top
yield 4 serving(s)

Ingredients

  • 4 tablespoons butter
  • 1 pound white mushrooms, sliced
  • 2 cans condensed cream of mushroom soup (10.75 ounces each)
  • 1/2 cup milk
  • 4 large eggs, hard-cooked and chopped
  • 8 slices white bread, toasted and buttered
  • 1/2 teaspoon smoked paprika

How To Make creamy mushroom and egg toast

  • Step 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.
  • Step 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.
  • Step 3
    Add the chopped eggs and mushrooms (with their liquid). Mix well. Cook an additional 3-5 minutes until hot.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes