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Ingredients:
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1/4 cup finely chopped onion
- 1 can (10 1/2 ounces) condensed cream of celery soup
- 1/2 cup milk
- 1 cup shredded mild Cheddar or American cheese
- 4 hard cooked eggs, chopped
- 6 pimiento-stuffed olives, sliced
Preparation:
Directions for creamed eggs
In a large skillet over low heat, melt butter with vegetable oil; add chopped celery, green pepper, and onion. Sauté vegetables until tender; add soup, milk, and cheese and heat until cheese is melted. Add hard cooked eggs and olives; heat through. Spoon creamed egg mixture over toast. Creamed eggs serves 4.
In a large skillet over low heat, melt butter with vegetable oil; add chopped celery, green pepper, and onion. Sauté vegetables until tender; add soup, milk, and cheese and heat until cheese is melted. Add hard cooked eggs and olives; heat through. Spoon creamed egg mixture over toast. Creamed eggs serves 4.
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