24 Dec 2009
|Canned cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Minced pimiento||1⁄2 Tablespoon|
|Grated cheese||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||4 , cut in quarters|
Heat soup over low heat.
Stir in pimiento and cheese.
Carefully fold in eggs.
Continue cooking over low heat until cheese is melted.
Eggs Delmonico Recipe