Mushroom Soup and Eggs on Toast (Gluten Free)

So, I’ve written and deleted the first few paragraphs of this blog entry a few times. Who knew that writing a blog entry on a very simple comfort food from my childhood would be so complicated?

Bottom line? Today’s recipe was brought on by all of the Mother’s Day ads lately, it’s a sore time of year for me, etc. To say that my family’s relationship status is “It’s Complicated” would be a gross understatement.

ANYWAY. My grandmother was awesome, and this recipe was inspired by her. She used to make mushroom soup and eggs on toast for me as a kid, and I loved it. Very simple comfort food – heat up an undiluted can of cream of mushroom soup, chop up some hard boiled eggs into it, and serve it over toast. Good stuff!

Well, now I’m an adult that’s allergic to gluten, so indulging in this weekend’s nostalgic craving took a little more effort.

Not a ton of effort, mind you… and the results were so good! This is not high cuisine, and it’s not the prettiest meal ever – but it sure hits the spot. While I’ve designed this recipe to be gluten free, feel free to serve it on regular toast, and/or use flour instead of cornstarch if you’re not Gluten free. Either way, hope you enjoy it!

PS: I have no idea if it’s a regional thing, or what – but no one I know seems to have ever heard of this dish. Anyone out there have any thoughts on that?

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Mushroom Soup and Eggs on Toast

Mushroom Soup and Eggs on Toast

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Grandma’s Potato Salad Recipe

Grandma’s Potato Salad

This recipe was originally posted last summer.. but with recent weather, BBQs, and a wicked craving for it.. figured it’s about time to drag it back to the spotlight!

Lately, I’ve been on a mission to translate my family favorite “recipes” (no, that’s not a misuse of quotation marks!) into actual recipes.

It’s a bigger endevor than it sounds to be – my family writes down recipes like we cook. By that, I mean that “a handful of” or “some” are used as actual units of measurements, or any indication of actual quantity is left out completely. We add an ingredient till things look or taste right, which is fine when you’re comfortable with what you’re doing.. but not so hot for conveying a recipe to my blog readers!

Take, for instance, my Grandma’s Potato Salad recipe. She makes the most amazing potato salad I’ve ever had, but this is her recipe, in its entirety:

—–

boil red potatoes, cut in 4
Don’t overcook them
Cool them
Put in fridge, cover with italian dressing, let sit overnight
Take them out, add chopped green onion, celery, radishes, eggs (hardboiled and sliced)
Use Hellman’s full fat mayo, don’t use too much

—–

See what I’m dealing with? LOL.

The recipe is far too great to NOT share with the world, so here it is: