Breakfast Eggs on Toast

This is a simple recipe for making a cheddar
cheese and bacon eggs for breakfast dish.

Ingredients:
1 can (10-3/4 oz.) condensed Cheddar cheese soup, undiluted
1/3 cup milk
6 hard cooked eggs, peeled and sliced
6 slices bread, toasted and buttered
6 slices bacon, sauteed and crumbled

Directions:
Heat soup and milk in 1 quart saucepan over medium heat,
stirring constantly, until hot;remove from heat,set aside.
Arrange egg slices on toast.
Spoon soup mixture over eggs;
sprinkle with bacon.
Serve immediately.