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.