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Tuesday, June 11, 2019

A Simple Supper

Janet Groene's
Creamy Egg Skillet

      I usually start any RV trip with a carton of hard-cooked eggs because they come in handy for snacks and every meal of the day. They are so versatile they're usually gone by the second or third day out. Serve them warm or cold, alone or in recipes. Deviled eggs are always a hit at campground potlucks. Egg salad makes a favorite sandwich. Throw a couple of hard-cooked eggs in a backpack and take a hike.
     As a food they're so perfect that traveling Jewish peddlers in the old days were known by the Cherokees as the "egg eaters" because hard-boiled eggs are a food they could keep kosher when far from home, even if they had nothing else. This hearty supper dish takes on a tangy bite of mustard and a touch of ham. It can be served over any starch but the easiest is crisp Chinese noodles. They come in a package, don't need cooking and the crunchiness complements the creamy eggs. 

6 hard-cooked eggs, chopped
1 can condensed cream of mushroom  soup
8-ounce carton whipping cream (1 cup)
6-ounce can deviled ham
Dash of Dijon-style mustard
8-ounce can mushroom pieces, drained
Crisp Chinese noodles

  Use a wooden spoon to blend soup and cream in a large skillet over low heat. Gradually add deviled ham, breaking it up. Drizzle with a little mustard and stir in mushrooms to heat through. Place a mound of noodles on each plate and ladle hot egg mixture over the noodles.  Serves 4.  

See more of Janet Groene's shortcut recipes at


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