|Condensed cheddar cheese soup/Cream of celery soup||10 1⁄2 Ounce (1 can)|
|Milk||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||4 , sliced|
|Pimiento||2 Tablespoon, chopped|
1. In a large pan, blend the soup, milk, eggs and pimiento.
2. Place the pan on heat and heat while stirring often.
3. Serve hot on toast
The egg white and yolk are separated and cooked separately and chopped up. Omit the pimiento, and puree the egg yolks. Add the egg whites to the sauce and serve on toasts. Garnish with the puree egg yolks