1. Saute celery, bell pepper and onion in hot butter, over medium heat, until soft.
2. Add soup, cheese and milk. Continue to cook until cheese is melted, stirring constantly. Gently fold eggs and pimiento into mixture. Serve on toast, or toast points if you want to be fancy.
When you have overnight guests, breakfast is the meal that really sets the stage for the day. I love this dish because it's unusual, as well as wonderfully filling. It's also a very pretty dish and if you cut your toast into "toast points" it looks really fancy, too. This is a fabulous Holiday breakfast for the family, as well.