2 tbsp. butter
1 (4 oz.) can sliced mushrooms, drained
2 (10 oz. ea.) cans cream of mushroom soup
3/4 cup milk
1 1/2 cups cooked ham, diced
6 hard boiled eggs, sliced

Boil eggs. Heat butter in skillet and sauté sliced mushrooms for 3 minutes.

Meanwhile, in a saucepan combine both soups and milk, blend thoroughly. Add diced ham and simmer, stirring frequently, for 5 minutes.

Add mushrooms and sliced hard cooked eggs. Stir lightly, taking care not to break eggs.

Serve over toast.

Submitted by: JWL