Post by Granny Smith on Mar 4, 2008 22:29:55 GMT -5
Cream Eggs on Toast
contributed by gayla
6 hard boiled eggs, peeled
1 can cream of mushroom soup
8 oz. sour creme
milk (optional)
4 slices Texas toast
butter
seasonings of choice
paprika
Butter both sides of the Texas toast and place in a large, non-stick skillet over med-high heat to brown.
Combine soup and sour creme in saucepan over medium heat, add your favorite seasonings and mix well. We like garlic pepper or celery seed and sage. Add a small amount of milk if you would like a thinner sauce.
While toast is browning and sauce is heating, chop each egg into fourths. Once sauce is heated, add chopped egg, stir just enough to combine, and remove from heat.
Remove toast from skillet when brown and cut into triangles. Arrange triangles on plate and top with the cream eggs and garnish with a sprinkle of paprika.
Variations:
cream of asparagus soup, season with lemon pepper, garnish with bacon bits
cream of chicken soup, season with poultry seasoning, serve over stuffing (cornbread dressing), garnish with fried onions
nacho cheese soup, season with cumin and red pepper, serve over spanish/dirty rice, garnish with salsa
cream of tomato soup, season with italian herbs, serve over pasta, garnish with black olives
cream of celery soup, season with powdered Ranch dressing, serve over mashed potatoes, garnish with shredded cheddar cheese
hollandaise sauce (no sour creme), serve over toasted english muffins, garnish with chopped ham
contributed by gayla
6 hard boiled eggs, peeled
1 can cream of mushroom soup
8 oz. sour creme
milk (optional)
4 slices Texas toast
butter
seasonings of choice
paprika
Butter both sides of the Texas toast and place in a large, non-stick skillet over med-high heat to brown.
Combine soup and sour creme in saucepan over medium heat, add your favorite seasonings and mix well. We like garlic pepper or celery seed and sage. Add a small amount of milk if you would like a thinner sauce.
While toast is browning and sauce is heating, chop each egg into fourths. Once sauce is heated, add chopped egg, stir just enough to combine, and remove from heat.
Remove toast from skillet when brown and cut into triangles. Arrange triangles on plate and top with the cream eggs and garnish with a sprinkle of paprika.
Variations:
cream of asparagus soup, season with lemon pepper, garnish with bacon bits
cream of chicken soup, season with poultry seasoning, serve over stuffing (cornbread dressing), garnish with fried onions
nacho cheese soup, season with cumin and red pepper, serve over spanish/dirty rice, garnish with salsa
cream of tomato soup, season with italian herbs, serve over pasta, garnish with black olives
cream of celery soup, season with powdered Ranch dressing, serve over mashed potatoes, garnish with shredded cheddar cheese
hollandaise sauce (no sour creme), serve over toasted english muffins, garnish with chopped ham