Copyright © 2015 The FOURnet Information Network. All rights reserved.

2 doz. eggs, hard boiled, shelled and sliced in half lengthwise
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk

Combine soups and milk and heat. Place layer of eggs, layer of sauce, repeat and keep warm in 200 degree oven or over very low heat. This may be served over toasted English muffins topped with Canadian bacon slice for a complete breakfast meal. Two dozen eggs serves 12 generously so the recipe may be doubled, tripled, etc., for large groups very easily. When not at sea, I add 1 teaspoon Worcestershire sauce and 1/2 teaspoon seasoning salt.
Share: Add review or comment

Have your own version of this recipe? Share it here

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood