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Submitted by: Ruby McFarland from Monticello, KY
Originally shared on the web 02/28/2011

2 10-3/4 oz. cans cream of mushroom soup
milk
6 eggs, hard-boiled, peeled and sliced
8 to 10 slices bread, toasted

Heat soup and one soup can of milk in a large saucepan; add eggs. Continue cooking, stirring frequently, until mixture is warmed but not boiling. Serve over toast. Makes 8 to 10 servings.