Skip to main content New<> this month
Get the Allrecipes magazine

Eggs over Toast

Rated as 3.67 out of 5 Stars
0

"My mom started making this when I was little with all the left over eggs from Easter. It's awesome and the recipe can be changed a lot. You can use leftover ham or chicken too. It basically a throw in kind of recipe."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 256
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. In a large saucepan, stir together the cream of mushroom soup, sliced eggs, mixed vegetables, milk, salt and pepper. Bring to a simmer over medium heat, and cook until vegetables are heated through. To serve, place toast onto plates, and spoon the sauce over it.

Nutrition Facts


Per Serving: 256 calories; 10.8 28.7 11.8 164 760 Full nutrition

Explore more

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

Made it, tasted it, threw it away. Horrible consistency, nasty flavor.

Very good recipe BUT --- cut the recipe in half until you're sure that you like it. I added bacon bits to add a little flavor. You might need to add something else to engage your taste buds.

My Mom and Gma make this every Christmas morning and call them "Winter Eggs". They mix about a 1/2 a teaspoon cornstarch w/ water, and then wisk that mixture into the soup/milk mixture to make ...