Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom or cream of chicken soup, undiluted1/2 cup shredded cheddar cheese3 hard-boiled large eggs, sliced1 tablespoon finely chopped pimientos4 pieces toast or 2 English muffins, split and toastedPaprika or minced fresh parsley
Preparation
In a saucepan, heat soup over medium heat until hot and bubbly. Reduce heat; stir in cheese. Cook and stir until cheese is melted. Fold in eggs and pimientos; cook until heated through. Serve over toast or English muffins. Garnish with paprika or parsley.