Our Big Family Kitchen

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Eggs Goldenrod

By Kate (Sundy) Edwards·Originally from Annie Sundy

Ingredients

  • 1 doz hard-boiled eggs, peeled and sliced
  • 1 soup can's worth of Whole Milk or Half & Half
  • 1 can Cream of Mushroom Soup
  • 1 can Cream of Chicken Soup
  • White Bread, made into toast cups

Method

  1. Heat the milk (or cream) together with the soups. Mix well.
  2. Season with 1/4 tsp Colman's dry mustard, Cayenne Pepper (to taste - 1/4 tsp at least), paprika (to taste), white pepper (to taste).
  3. Add the eggs and simmer until evenly heated.
  4. Make the toast cups in muffin tins. Cut the crusts off the bread and put one piece in each cup, gently shaping them with the four corners pointing up.
  5. Bake in a 350 degree oven until browned.
  6. Serve the cups on a tray and the eggs in a serving bowl.

Family note

Serve this with Ham slices or sausage.