* 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.
