Nov 11, 2006
Open Faced Egg Sandwich
- 10 1/2 oz can cream of mushroom soup
- 1/2 cup cheddar cheese, shredded
- 4 hard boiled eggs, sliced
- 1 red pepper, roasted, sliced
- english muffins, toasted
- paprika
- In a small saucepan heat the soup until bubbly for 3 to 5 minutes.
- Stir in the cheddar until it has melted.
- Fold in the egg and the red pepper.
- Check seasoning.
- Serve on the english muffins, sprinkled with paprika.
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