1 can (10 3/4 ounces) condensed Cheddar cheese soup
1/3 cup milk
6 hard-cooked eggs
6 slices bread, toasted
1/3 cup bacon bits or chips
Place soup in pan. Add milk. Cook, stirring continuously until heated through. Remove eggshells. Thinly slice each egg. Place 2-3 slices on a piece of toast. Cover eggs and toast with soup and sprinkle bacon bits over top.