Creamy Mushroom and Egg Toast
1 lbwhite mushrooms, sliced
2 can(s)condensed cream of mushroom soup (10.75 ounces each)
4 largeeggs, hard-cooked and chopped
8 slicewhite bread, toasted and buttered
1/2 tspsmoked paprika
How to Make Creamy Mushroom and Egg Toast
- 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.