Eggs Del Monaco

I can’t believe I haven’t blogged about Eggs Del Monaco yet. This recipe came from one of the best cookbooks of all time. I got it when DH and I got married. It was a tiny little paperback called Cooking for Two by Betty Crocker. It was crammed with recipes that served, you guess it, two people. So many of these wonderful recipes have since been adapted to feed six or seven. One of them is this lovely little egg dish that you can get to the table in FIFTEEN minutes. It is very adaptable too, in case you don’t have as many eggs, or only one kind of Cream Of Soup, or not much cheese.

2 to 6 hard-cooked eggs, however many you need to fill your family

1-2 cans of Cream Of Soup, tonight I used one Cream of Mushroom and one Cream of Chicken (undiluted)

1/2 cup shredded cheddar cheese, or more if you like

Toast Points

Paprika, optional, but really, just add the paprika; it’s so yummy and colorful

Cut up your hard cooked eggs and put them in your UNDILUTED Cream of Soups in a saucepan. Simmer gently and add cheese. Stir occasionally ’til cheese melts. Serve over Toast Points with a dash of paprika for garnish.

Yes, that is it.

When Dale came home from track, he asked what was for dinner. “Eggs Del Monaco.” He exclaimed, “YES!” I was delighted. I didn’t know it was one of his ‘Top Five’ which I later found out.

Try this dish when your original plan of sloppy joes fails because the meat went bad in your fridge and your hubby will be home in ten minutes and you had to rock your feverish baby and clean up your daughter who pooped in the bathtub.

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