Our Big Family Kitchen

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Eggs Goldenrod

By Dorothy 'Gramie' (MacNamara) Leusch·Originally from Aunt Laura's 2003 cookbook

Ingredients

  • 1 Dozen Hard-Boiled Eggs, peeled and sliced
  • 1 Soup Can Whole Milk or Half & Half
  • White Bread, made into toast cups
  • 1 Can Cream of Mushroom Soup
  • 1 Can Cream of Chicken Soup

Method

  1. Heat the milk or cream with the soups.
  2. Mix well.
  3. Add the eggs and simmer until evenly heated.
  4. Make the toast cups in a cupcake tin.
  5. Cut the crusts off the bread and put one piece in each cup, gently shaping them with the 4 corners pointing up.
  6. Bake in a 350 degree oven until browned.
  7. Serve the cups on a tray and the eggs in a serving bowl.
  8. Serve this with Ham slices or sausage.

Family note

This was a traditional Holiday breakfast meal for us.